Edamame Salted Soybeans

If using frozen edamame, there is no need to thaw. If using fresh edamame, rinse the pods thoroughly under cold water to remove any dirt or debris.

For boiling: Fill a large pot with about 4 cups of water and bring it to a rolling boil over high heat. For steaming: Fill a pot with about 1-2 inches of water, place a steamer basket inside, and bring the water to a boil.

Once the water is boiling, add the edamame pods to the pot. If boiling, cook for 3-5 minutes until the pods are tender-crisp and bright green. If steaming, steam for 5-7 minutes. Do not overcook, as they can become mushy.

Carefully drain the cooked edamame using a colander. Transfer the hot edamame to a serving bowl. Immediately sprinkle generously with sea salt, tossing gently to ensure even coating.

Edamame is best enjoyed warm, shortly after cooking. The warmth helps the salt adhere and enhances the flavor. Serve as an appetizer or a healthy snack.

To eat, simply pop the soybeans out of their pods directly into your mouth, discarding the empty pods. Do not eat the pods themselves.