Edamame Recipe

Edamame

1. 1

   Bring water to a boil

   Pour 6 cups of water into a medium saucepan. Add 1 tablespoon kosher salt and bring the water to a rolling boil over high heat.

2. 2

   Cook edamame

   Add 1 cup frozen edamame (either in-pod or shelled) to the boiling water. Return to a boil, then reduce heat slightly to maintain a gentle rolling boil. Cook for 3 to 5 minutes: 3–4 minutes for shelled edamame, 4–5 minutes for in-pod, until beans are bright green and tender but still slightly firm.

3. 3

   Drain and cool

   Drain the edamame in a colander and immediately rinse briefly under cold running water or plunge into an ice bath for 30–60 seconds to stop cooking if you prefer them chilled. Shake to remove excess water.

4. 4

   Season

   Return edamame to the pot or a serving bowl. If using, drizzle 1 teaspoon olive oil or toasted sesame oil and toss gently to coat. Sprinkle 1 teaspoon coarse sea salt or flaky finishing salt evenly over the beans. Add 1/4 teaspoon freshly ground black pepper if desired and toss again. For a bright finish, squeeze 1–2 wedges of lemon or lime over the edamame.

5. 5

   Serve

   Serve warm or chilled. If serving in-pod edamame, eat by squeezing the beans from the pod with your teeth; discard the pods. If shelled, serve as a finger food, snack, or salad/side component.

6. 6

   Optional variations

   For a spicy version, toss hot edamame with 1/2 to 1 teaspoon toasted sesame oil and 1/2 teaspoon red pepper flakes or a drizzle of sriracha. For garlic-sesame, sauté 1 minced garlic clove in 1 teaspoon oil until fragrant, toss with cooked edamame and finish with sesame seeds.