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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 5 min

Additional 1 min

Total 11 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) edamame in pods (fresh or frozen)
4–6 qt (4–6 L) water
1 tbsp (15 ml) coarse sea salt (for boiling)
1 tsp (5 ml) coarse sea salt or flaky finishing salt (to taste)
1 / 2 tsp (2.5 ml) toasted sesame oil (optional)
A squeeze of lemon (optional)
A pinch of crushed red pepper (optional)

Show original ingredient measurements

1 lb (450 g) edamame in pods (fresh or frozen)
4–6 qt (4–6 L) water
1 tbsp coarse sea salt (for boiling)
1 tsp coarse sea salt or flaky finishing salt (to taste)
1 / 2 tsp toasted sesame oil (optional)
A squeeze of lemon (optional)
A pinch of crushed red pepper (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Rinse the edamame pods under cold running water and drain. If pods are fresh, you may trim the stem ends if desired.
Fill a large pot with 4–6 quarts (3840 to 5760 ml) of water and bring to a rolling boil. Add 1 tablespoon (15 ml) of coarse sea salt to the boiling water.
Add the edamame pods to the boiling water. Return to a boil, then cook: fresh pods 3–4 minutes; frozen pods 4–5 minutes. They should turn bright green and be tender but still have a slight bite.
Prepare an ice bath (bowl of ice water) while the edamame cooks. When done, drain the edamame and immediately transfer to the ice bath for 1 minute to stop cooking and preserve color (optional if you plan to serve warm).
Drain the edamame well and return to a bowl. Sprinkle with the remaining coarse or flaky salt to taste and toss. If using, add a drizzle of toasted sesame oil, a squeeze of lemon, or a pinch of crushed red pepper and toss to coat.
Serve warm or chilled. To eat, squeeze or pop the beans from the inside of the pod with your fingers or teeth; do not eat the pod.
Storage: Refrigerate leftover shelled or unshelled edamame in an airtight container for up to 3 days. Reheat briefly in a microwave or pan if serving warm.

Rinse the edamame pods under cold running water and drain. If pods are fresh, you may trim the stem ends if desired.
Fill a large pot with 4–6 quarts of water and bring to a rolling boil. Add 1 tablespoon of coarse sea salt to the boiling water.
Add the edamame pods to the boiling water. Return to a boil, then cook: fresh pods 3–4 minutes; frozen pods 4–5 minutes. They should turn bright green and be tender but still have a slight bite.
Prepare an ice bath (bowl of ice water) while the edamame cooks. When done, drain the edamame and immediately transfer to the ice bath for 1 minute to stop cooking and preserve color (optional if you plan to serve warm).
Drain the edamame well and return to a bowl. Sprinkle with the remaining coarse or flaky salt to taste and toss. If using, add a drizzle of toasted sesame oil, a squeeze of lemon, or a pinch of crushed red pepper and toss to coat.
Serve warm or chilled. To eat, squeeze or pop the beans from the inside of the pod with your fingers or teeth; do not eat the pod.
Storage: Refrigerate leftover shelled or unshelled edamame in an airtight container for up to 3 days. Reheat briefly in a microwave or pan if serving warm.