Appetizer: Japan – 枝豆 ▶ Edamame (Salted Boiled Young Soybeans)

Serving Size: 2

Approximate Time

Prep 5 min

Cook 5 min

Additional 2 min

Total 12 min

Ingredients

1 lb / 450 g whole edamame in pods, fresh or frozen
4 cups (1 L) water
1–2 tbsp kosher or sea salt (for boiling)
Flaky sea salt or coarse salt, to taste (for finishing)
Ice and cold water (for an ice bath, optional but recommended)
Optional: 1 tsp toasted sesame oil
Optional: 1 clove garlic, minced and lightly crushed; or 1 / 2 tsp chili flakes or shichimi togarashi
Optional: 1 tsp soy sauce
Optional: 1 tsp lemon or lime juice

Instructions

If using frozen edamame, place them in a colander and rinse briefly under warm water to remove any ice glaze; they can be cooked from frozen. If fresh, rinse pods under cold water and trim any long stems if desired.
Bring 4 cups (1 L) of water to a rolling boil in a medium pot. Add 1–2 tablespoons of kosher or sea salt to the water (the water should taste noticeably salty).
Add the edamame pods to the boiling water. Stir once to prevent sticking and return to a boil.
Cook until the pods are tender but still slightly firm: about 3 minutes for very fresh beans, 3–5 minutes if frozen. Test one pod — the beans inside should be bright green and easy to squeeze out but not mushy.
Prepare an ice bath (bowl of cold water with ice) while the edamame cooks. When done, quickly drain the edamame and plunge into the ice bath for 1–2 minutes to stop cooking and preserve color and texture. (If you prefer to serve warm, you may skip the ice bath and simply drain.)
Drain thoroughly and transfer to a serving bowl. While still slightly damp, toss or sprinkle with flaky sea salt or coarse salt to taste so the seasoning adheres to the pods.
To eat: hold a pod, squeeze or bite the beans out of the pod with your teeth; discard the pods.
Optional tossed-flavor variation: after draining, while still warm, toss edamame with 1 teaspoon toasted sesame oil, 1 teaspoon soy sauce (or a pinch more salt), minced garlic and/or chili flakes or shichimi togarashi to taste, and a squeeze of lemon or lime if desired. Serve immediately.
Storage: Refrigerate cooled cooked edamame in an airtight container up to 3 days. Reheat briefly in a microwave or sauté with a little oil until warmed. Do not eat the pods; only consume the inner beans.