Edamame Recipe

Thaw if needed

If using frozen edamame, place the bag on the counter for 10–15 minutes or run under cold water in a colander until no longer rigid. Pat the pods dry with paper towels. If using fresh, rinse and shake off excess water.

Preheat grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grates or brush the grill pan with a little oil to prevent sticking.

In a medium bowl, toss the edamame pods with the extra-virgin olive oil and toasted sesame oil so they are evenly coated. Add kosher salt, black pepper, and red pepper flakes (if using) and toss again. Let sit 2–3 minutes for flavors to meld.

Grill pods

Place the oiled edamame pods directly on the grill grates or in a grill basket in a single layer. Grill 2–3 minutes per side, turning with tongs, until charred in spots and heated through. Total grilling time should be about 6–8 minutes for best texture.

Finish on direct heat

If you want extra char, move pods to the hottest part of the grill for 30–60 seconds, watching carefully so they don't burn.

Transfer grilled edamame to a bowl. While still hot, squeeze the fresh lemon juice over the pods (if using) and toss. Sprinkle with toasted sesame seeds and a pinch of coarse sea salt or flaky salt to taste. Serve immediately; eat by squeezing the beans from the pod into your mouth.