Salted Edamame Pods

Nutrition · per serving

Steps

1. 1

   Bring water to a boil in a medium pot; dissolve the coarse sea salt in it until the water tastes distinctly salty (about the salinity of seawater).

   1.0 l Water1 tbsp (≈15 g) Coarse Sea Salt for Cooking
2. 2

   Add the frozen edamame pods to the boiling salted water and adjust the heat so that the water is vigorously boiling but not wildly.

   400 g Frozen Edamame in the Pod
3. 3

   Cook the edamame for 3–4 minutes, until the pods are soft on the outside and the beans inside are tender but still firm; taste one pod to ensure the beans are soft and can be easily released from the pod.

   400 g Frozen Edamame in the Pod
4. 4

   Drain the edamame in a colander and briefly rinse with cold water (30–60 seconds) or let them drain if they are to be served warm.

   400 g Frozen Edamame in the Pod
5. 5

   Toss the warm edamame in a bowl with flaky salt until well coated; if desired, add chili flakes and lemon zest and mix again briefly.

   400 g Frozen Edamame in the Pod1 tsp (to taste) Flaky Salt to Taste½ tsp Chili Flakes (optional)1 tsp Grated Lemon Zest (Organic, optional)
6. 6

   Serve the edamame hot or warm; to eat, press the beans out of the pod with your thumb or teeth.

   400 g Frozen Edamame in the Pod

Origin & History

Edamame — young soybeans in the pod — are a popular snack and appetizer in Japan, often served with beer or as a side dish. Traditionally, they are simply salted and briefly cooked to highlight the natural sweetness and high protein content of the beans.