Edamame Recipe

Bring water to a rolling boil

Pour 6 cups of water into a medium saucepan large enough to hold the edamame. Add 1 tablespoon kosher salt to the water and bring it to a vigorous rolling boil over high heat.

Cook edamame

Add 1 cup of edamame (in pods) to the boiling salted water. Stir once to separate pods, return to a full boil, then reduce heat slightly to maintain a steady boil. Cook for 3 to 5 minutes for frozen edamame, or 4 to 6 minutes for fresh, until pods are bright green and beans inside are tender when tested (bite a pod to check).

Prepare ice bath

While the edamame cooks, fill a medium bowl with 1 cup ice and enough cold water to cover the ice (ice bath).

Shock and drain

Using a slotted spoon or a sieve, transfer the cooked edamame immediately into the ice bath to stop cooking and preserve color, leaving them in the bath for about 1 minute. Drain thoroughly in a colander.

Toss and season: Transfer the drained edamame back to the saucepan or into a serving bowl. While still slightly damp, drizzle 1 teaspoon toasted sesame oil (optional) over the pods and toss to coat. Sprinkle 1 teaspoon coarse sea salt (or to taste) and 1/4 teaspoon freshly ground black pepper, tossing to distribute seasonings evenly.

Serve: Transfer to a serving bowl with lemon or lime wedges on the side. To eat, squeeze a wedge over a pod if desired, then pop the beans out of the pod with your teeth; discard the pods. Serve warm or at room temperature.

Notes: Adjust salt quantity to taste. For a spicy variation, toss with a pinch of red pepper flakes or a drizzle of chili oil after boiling.