Edamame Recipe

Measure and prep

Measure 1 cup of frozen edamame (in pods). If using a lemon, wash and zest about 1/4 of the lemon and set the zest aside; cut the lemon and reserve a few drops of juice.

Bring 4 cups of water to a rolling boil in a medium saucepan over high heat. Add 1 tablespoon kosher salt to the boiling water (this seasons the pods from the inside).

Add the frozen edamame pods directly to the boiling, salted water. Stir once to separate any clumped pods so they all heat evenly.

Return the water to a gentle boil, then cook the edamame for 3 to 5 minutes. For tender-crisp pods, aim for about 3 minutes; for softer pods and beans, cook up to 5 minutes. Do not overcook or the beans will become mushy.

Taste one pod to confirm doneness: the bean inside should be bright green and tender. When ready, drain the edamame in a colander and immediately run under cold water or plunge into an ice bath for 30–60 seconds to stop cooking and preserve color (optional). Drain well.

Place the drained edamame in a serving bowl. Drizzle with 1 teaspoon toasted sesame oil and sprinkle the 1 teaspoon coarse sea salt (or flaky salt) evenly over the pods. Add a pinch of freshly ground black pepper.

If using, sprinkle 1/4 teaspoon red pepper flakes for heat and a little lemon zest plus a few drops of lemon juice to brighten the flavor. Toss gently so the seasoning coats the pods but the beans remain in the pods.

Serve warm or at room temperature. To eat, squeeze each pod between your fingers or teeth to pop the beans into your mouth and discard the pods.