Edamame Recipe
Steamed soybean with sea salt
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Ingredients
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Edamame
Method
Edamame
Bring water to a boil
Pour 6 cups of water into a medium saucepan. Add 1 tablespoon of coarse sea salt. Bring the water to a rolling boil over high heat.
Add edamame and cook
Add 1 cup of frozen edamame (in pods) to the boiling water. Stir once to separate the pods and return to a boil. Cook for 3 to 5 minutes until the pods are bright green and tender when a pod is bitten—frozen edamame typically needs about 4 minutes.
Drain and shock
Immediately drain the edamame in a colander and, if desired, plunge briefly into a bowl of ice water or run under cold water for 15–30 seconds to stop the cooking and preserve color. Drain thoroughly.
Season and serve
Transfer the drained edamame to a bowl or serving dish. Sprinkle about 1 teaspoon coarse sea salt evenly over the pods, tossing gently to distribute. If using, squeeze the juice of half a lemon wedge over the pods or serve lemon on the side. Serve warm or at room temperature. To eat, squeeze or pop the beans from the pods into your mouth and discard the pods.