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Ingredients
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Edamame
Method
Edamame
Bring water to boil
Pour 4 cups of water into a medium saucepan and bring to a rolling boil over high heat.
Add edamame and cook
Add 1 cup of frozen edamame pods to the boiling water. Return to a boil, then reduce heat slightly to maintain a gentle rolling boil. Cook for 4 to 5 minutes until pods are bright green and heated through. If pods were thawed, cook 2 to 3 minutes.
Prepare ice bath (optional)
While the edamame cooks, fill a medium bowl with 1 cup ice and enough cold water to make an ice bath. This step stops cooking and preserves color and texture; omit if serving piping hot.
Drain and shock (optional)
When cooked, drain the edamame in a colander and immediately transfer to the ice bath for 30 to 60 seconds to halt cooking. If you prefer hot edamame, skip the ice bath and return the drained pods to the pot.
Season with sea salt
Drain the edamame well. Transfer to a serving bowl. While still slightly damp, sprinkle 1 tablespoon coarse sea salt over the pods and toss to coat evenly so salt sticks to the pods.
Optional finish and serve
If desired, drizzle 1/2 teaspoon toasted sesame oil over the pods and toss gently for a glossy finish and nutty flavor. Serve immediately; eat by squeezing the beans from the pod with your teeth and discarding the shells.