Edamame Recipe

Bring water to a boil

Pour 4 cups of water into a medium saucepan. Add 1 tablespoon kosher salt (this seasons the beans and helps the pods retain color). Bring the water to a rolling boil over high heat.

Cook edamame

Add 1 cup frozen edamame (in pods) to the boiling water. Stir once to separate and return to a boil. Cook for 3–5 minutes until the pods are bright green and the beans inside are tender when tested — 3 minutes for firmer beans, up to 5 minutes for softer beans.

Shock and drain

Immediately drain the edamame in a colander and rinse briefly under cold running water or transfer into a bowl of ice water to stop cooking and preserve color. Drain well and return to the colander or a clean bowl.

Season and serve

Transfer the drained edamame to a serving bowl. Sprinkle about 1 teaspoon coarse sea salt or flaky salt over the pods and toss gently to distribute. If desired, squeeze fresh lemon over the pods (to taste) and/or sprinkle 1/2 teaspoon red pepper flakes or a few drops of chili oil for heat. Serve warm or at room temperature. To eat, squeeze the beans out of the pods with your fingers or teeth; do not eat the pods.

Leftovers and storage: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat briefly in a microwave or by steaming. If stored unseasoned, add salt and finishing touches after reheating.