Simple Japanese edamame with flaky sea salt. These perfectly cooked soybeans in pods make an ideal appetizer or snack with bright green color, tender texture, and satisfying saltiness.
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4 items
Begin by bringing large pot of water for boiling to rolling boil over high heat. Add coarse sea salt for boiling to water and stir to dissolve completely
Add frozen edamame in pods to boiling salted water. Stir gently to ensure all edamame pods are submerged in water. Return water to boil
Boil frozen edamame in pods for 4-5 minutes until pods are bright green and beans inside are tender when tested. Do not overcook or beans become mushy
Drain cooked edamame in pods immediately in colander. Shake colander gently to remove excess water. Do not rinse edamame with cold water
Transfer hot drained edamame in pods to large serving bowl while still steaming. Sprinkle generously with flaky sea salt for finishing and toss to coat all pods evenly
Serve Japanese edamame with sea salt immediately while hot. Provide empty bowl for discarded pods. To eat, squeeze beans from pods directly into mouth and discard empty pods
