Edamame Salt Recipe

Cook edamame

Bring 1 liter of water and 1 tablespoon coarse sea salt to a rolling boil in a medium pot. Add 2 cups frozen edamame (shelled or in-pod). Boil for 3–5 minutes until bright green and tender but still slightly firm. If using in-pod edamame, test a pod for doneness; adjust time up to 6 minutes if needed.

Drain the edamame in a colander and immediately transfer to a bowl of ice water to stop cooking and preserve color, or rinse under cold running water for 30–60 seconds. Drain thoroughly. If you plan to serve warm, skip the ice bath and drain well.

Toast sesame and blend salt

In a dry small skillet over medium heat, toast 2 tablespoons sesame seeds, stirring frequently, until fragrant and lightly golden (about 2–3 minutes). Remove from heat and let cool slightly. Combine toasted sesame seeds with 1 tablespoon kosher salt and 1 teaspoon crushed dried nori (or 1 teaspoon furikake) in a mortar and pestle or small spice grinder and grind to a coarse, even texture. Transfer to a small bowl.

Taste and adjust: add up to 1/2 teaspoon more salt if you prefer stronger seasoning. This yields enough for about 2 cups edamame; reserve any extra for other uses.

Make chilli + garlic salt

In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon chili flakes (or gochugaru), 1/2 teaspoon smoked paprika (optional), 1/2 teaspoon granulated sugar, and 1 tablespoon kosher salt (or use the 1 tablespoon already measured in the basic salt section in total). Mix thoroughly. For a finer texture, pulse briefly in a spice grinder. Adjust chili to taste.

If you'd like some sesame flavor in this variation, stir in 1 teaspoon of the toasted sesame seeds from the basic salt.

Season the edamame

If serving warm: place drained hot edamame in a bowl, drizzle with 1/2 teaspoon sesame oil (optional) and toss to coat lightly. Sprinkle 1–2 teaspoons of the prepared Edamame Salt per cup of edamame (or the same amount of the Chilli + Garlic Salt variation for spicy garlicky flavor). Toss to distribute the salt evenly. If using in-pod edamame, toss pods so salt adheres to the pods; eat by popping beans from pods with your teeth. If shelled, toss until evenly coated.

If serving chilled: toss cooled edamame with a light spray or 1/4 teaspoon sesame oil and then season as above so the salt sticks. Serve with lime or lemon wedge on the side for squeezing, which brightens flavor.

Portion: this recipe yields about 2 cups cooked edamame, ~280 kcal total (estimate) when using shelled beans. Serve immediately as a snack or appetizer.