Edamame/habas De Soja Recipe
Soybeans in the pot with sea salt
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Ingredients
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Edamame
Method
Edamame
- 1
Prepare water
Pour 1200 ml of water into a medium pot and bring it to a rolling boil over high heat.
- 2
Season the water
Add 1 tablespoon of coarse sea salt to the boiling water and stir until dissolved. This seasons the beans from the inside out.
- 3
Cook edamame
Add 2 cups of fresh or frozen edamame (in pods) to the boiling, salted water. Return to a gentle boil and cook for 3 to 5 minutes for frozen pods, or 2 to 4 minutes for fresh pods, until the pods are tender and the beans inside are bright green. Taste one pod to check doneness — the interior beans should be tender but still slightly firm.
- 4
Drain
Immediately drain the edamame in a colander and shake off excess water. Optionally, return the drained edamame to the hot pot (off the heat) for 30–60 seconds to evaporate remaining moisture.
- 5
Finish and serve
Transfer the drained edamame to a serving bowl. While still warm, sprinkle 1 teaspoon of coarse sea salt or flaky finishing salt to taste and toss or shake the bowl so the salt distributes across the pods. Serve warm or at room temperature as a salad course or appetizer; eat by squeezing the beans out of the pods with your fingers or teeth.