Edamame With Salted Recipe
Make Edamame With Salted Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Edamame
Seasoning
Method
Prepare and Cook
- 1
Bring water to boil
Pour 4 cups of water into a medium saucepan and bring to a rolling boil over high heat.
- 2
Add edamame
Add 2 cups frozen edamame (shelled or in pods) to the boiling water. Return to a gentle boil.
- 3
Cook
Cook shelled edamame for 3–4 minutes until bright green and tender but still slightly firm. If using pod edamame, cook 4–5 minutes. Do not overcook.
- 4
Reserve cooking water (optional)
If you plan to use the cooking liquid for broth or stock, reserve a small cup now; otherwise proceed to drain.
- 5
Drain and cool briefly
Drain the edamame in a colander and briefly rinse under cold water or plunge into an ice bath for 30–60 seconds to stop the cooking if you prefer a firmer bite. Shake off excess water.
Season and Serve
- 6
Salt while warm
Transfer hot (or cooled, if you prefer) edamame to a bowl. Sprinkle 1½ tsp coarse kosher or flaky sea salt evenly over the edamame so the salt adheres to the surface.
- 7
Optional finishing
If using, drizzle ½ tablespoon toasted sesame oil over the edamame, add ¼ tsp freshly ground black pepper and ½ tsp lemon or lime juice. Toss gently to coat so the oil and citrus distribute without making the beans soggy.
- 8
Taste and adjust
Taste one pod/bean and add a pinch more salt if needed. Serve warm or at room temperature.
- 9
Serve
Transfer to a serving bowl. If using pod edamame, present with a small bowl for discarded pods. For shelled edamame, serve as a finger or appetizer snack.