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Ingredients
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Edamame
Method
Edamame
- 1
Prepare water and salt
Pour 6 cups of water into a medium saucepan and bring to a rolling boil over high heat. Add 1 tablespoon coarse Hawaiian sea salt to the boiling water and stir to dissolve. This seasons the beans from the inside as they cook.
- 2
Cook edamame
Add 1 cup of edamame (in pods) to the boiling salted water. Return to a boil, then reduce heat slightly to maintain a vigorous simmer. Cook for 3 to 5 minutes for frozen edamame, or 4 to 6 minutes for fresh, until the pods are bright green and the beans inside are tender when tested (bite one pod to check).
- 3
Drain and briefly cool
Immediately drain the edamame in a colander and shake well to remove excess water. If desired, transfer to a bowl of ice water for 30 seconds to preserve color and stop cooking, then drain again. Otherwise, let drain briefly until not dripping.
- 4
Season and serve
Place drained edamame in a serving bowl. Sprinkle with 1 teaspoon Hawaiian sea salt and toss or shake to distribute evenly. If using, drizzle 1 teaspoon toasted sesame oil over the edamame and toss lightly for a nutty aroma. Serve hot or at room temperature with a lemon wedge on the side for squeezing, if desired.
- 5
How to eat
To eat, pop the beans out of the pod with your teeth; the pods are not eaten. Discard empty pods.