Edamame Recipe
Boiled Japanses soybean with a hint of sea salt.
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Ingredients
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Edamame
Method
Edamame
Bring water to a boil
Pour 4 cups of water into a medium saucepan. Add 1 tablespoon coarse sea salt to the water and bring it to a rolling boil over high heat.
Cook the edamame
Add 1 cup frozen edamame in pods to the boiling salted water. Stir once to separate the pods, then return to a boil. Cook for 3 to 5 minutes until the pods are tender and bright green. If using fresh pods, cook 4 to 5 minutes instead.
Drain and season
Drain the edamame in a colander and immediately shake off excess water. While still hot, transfer to a bowl, sprinkle 1 teaspoon fine sea salt over the pods and toss to coat. If using, drizzle 1/2 teaspoon sesame oil and toss gently for a glossy finish and a hint of nuttiness.
Serve
Serve the edamame warm or at room temperature with lemon wedge on the side for squeezing, if desired. To eat, gently squeeze or bite the beans out of the pod and discard the shells.