Edamame Recipe

Bring water to a boil

Place 6 cups of water in a medium saucepan and bring to a rolling boil over high heat.

Salt the water

Add 1 tablespoon of kosher salt to the boiling water. This seasons the edamame as it cooks.

Add edamame and blanch

Add the 2 cups of frozen edamame (shelled or in pods) to the boiling water. Return to a boil, then cook for 3–4 minutes for pods or 2–3 minutes for shelled edamame until bright green and tender-crisp. Do not overcook.

Drain and shock

Immediately drain the edamame in a colander and, if you want to stop cooking and preserve bright color and texture, plunge into a bowl of ice water for 30–60 seconds. Drain thoroughly and pat dry with a clean kitchen towel or paper towels.

Season basic

Place the drained edamame in a serving bowl. Drizzle with 1 teaspoon extra-virgin olive oil, sprinkle 1 teaspoon freshly ground black pepper and 1 teaspoon coarse sea salt (or to taste). Toss gently so the oil and salt coat the beans evenly.

Add acidity and heat (optional)

If using, add 1 teaspoon fresh lemon juice and 1/4 teaspoon chili flakes or togarashi. Toss to combine. Adjust salt and pepper to taste.

Alternative flavors (optional)

For a sesame variation: replace olive oil with 1/2 teaspoon toasted sesame oil and sprinkle 1 teaspoon toasted sesame seeds. For a garlic-soy version: warm 1 teaspoon soy sauce with 1/2 teaspoon minced garlic (or 1/2 tsp garlic powder) and toss briefly with the edamame; you may omit extra salt if using soy.

Serve

Transfer to a serving dish. If using edamame in pods, advise diners to squeeze the beans from the pod with their fingers or teeth. Sprinkle additional flaky finishing salt on top just before serving if desired.