Edamame Recipe

Prepare water and salt

Bring 4 cups of water to a rolling boil in a medium saucepan. Stir in 1/2 teaspoon of the Hawaiian sea salt into the boiling water so the pods will be seasoned from the inside as they cook.

Cook edamame

Add 1 cup frozen edamame in pods to the boiling, salted water. Return to a boil and cook uncovered for 3 to 5 minutes, until pods are tender but still bright green. Test one pod; the beans inside should be tender but not mushy.

Drain and cool slightly

Drain the edamame in a colander and immediately transfer to a bowl. Let sit 1 minute to steam off excess water but remain warm.

Season with gobo and oil

While the edamame are still warm, sprinkle 1 teaspoon dried shredded gobo evenly over the pods. Drizzle 1 teaspoon oil (use toasted sesame for a nutty note or neutral oil to keep flavors bright). Toss or gently shake the bowl so the gobo and oil coat the pods. The residual heat will bloom the gobo aroma.

Finish with sea salt and green onions

Taste one pod and sprinkle the remaining 1/2 teaspoon Hawaiian sea salt to adjust seasoning, tossing to distribute. Add 2 tablespoons thinly sliced green onions and toss briefly so the onion softens slightly from the heat but stays vibrant.

Optional citrus finish and serve

If desired, squeeze the juice of 1/2 lemon or lime over the seasoned edamame for brightness. Serve warm (or at room temperature) in a bowl. Provide a small dish for discarded pods if serving as a snack or appetizer.