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Ingredients
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Main
Finishing
Method
Prepare & Boil
Bring water to a rolling boil
Place 4 cups of water in a medium saucepan and add 1 tablespoon kosher salt. Put the pan over high heat and bring the water to a rolling boil. The salted water seasons the edamame as it cooks.
Add edamame and cook
Add 1 cup of edamame in pods (fresh or frozen) to the boiling water. Stir once to separate pods from the bottom, then return to a boil. Cook until pods are tender and easily release a slight resistance when squeezed — about 3 to 5 minutes for frozen edamame, 4 to 6 minutes for fresh. Taste one pod (cool briefly) to check doneness.
Drain and shock
Drain the edamame in a colander and immediately rinse briefly under cold running water or transfer to an ice bath to stop cooking and preserve bright green color. Shake off excess water.
Finish & Serve
Season
Transfer drained edamame to a serving bowl. Sprinkle 1 teaspoon coarse sea salt or flaky salt over the pods and toss to distribute. If using, add 1/2 cup lemon wedges at the side for squeezing and 1/2 teaspoon chili flakes or togarashi for heat; toss or sprinkle as desired.
Serve
Serve warm or at room temperature. To eat, pop the beans from the pods with your teeth and discard the pods.