Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Edamame
Method
Edamame
Bring water to a boil
Pour 4 cups of water into a medium saucepan and add 1 tsp coarse sea salt. Place over high heat and bring the water to a rapid boil.
Cook edamame
Add 1 cup frozen edamame (in pods) to the boiling water. Stir once to submerge, then return to a boil. Cook for 4–5 minutes until pods are bright green and beans inside are tender but still slightly firm.
Drain and shock
Immediately drain the edamame in a colander. If you prefer a firmer texture, rinse briefly under cold running water or transfer to an ice bath to stop cooking, then drain well.
Season and serve
While still warm, transfer edamame to a bowl, sprinkle with 1 tsp coarse sea salt and toss to distribute. If desired, add 1/2 tsp toasted sesame oil and toss lightly, or serve with lemon wedges to squeeze over the pods.
To eat: Hold a pod by the stem, squeeze or bite the pod to pop the beans into your mouth. Discard the pods.