Edamame Salted Soybeans

If using frozen edamame, no prior thawing is needed. If using fresh edamame, rinse the pods thoroughly under cold running water. You may optionally trim the ends of the pods for easier seasoning absorption, though this is not strictly necessary.

Fill a large pot with approximately 4 cups of water and bring it to a rolling boil over high heat. For enhanced flavor, you can add about half a teaspoon of salt to the boiling water, though the main seasoning will be applied after cooking.

Once the water is vigorously boiling, carefully add the edamame pods to the pot. Ensure all pods are submerged in the water. Avoid overcrowding the pot; if cooking a large batch, you may need to do it in two separate rounds.

Boil the edamame for 3-5 minutes if frozen, or 5-7 minutes if fresh, or until the pods are vibrant green and the beans inside are tender-crisp. Do not overcook, as they can become mushy.

Once cooked, carefully drain the edamame using a colander. Shake the colander gently to remove as much excess water as possible. You want the pods to be relatively dry before seasoning.

Transfer the hot, drained edamame to a serving bowl. Immediately sprinkle generously with sea salt. Toss the edamame gently to ensure an even coating of salt on all pods. Serve warm and enjoy by popping the beans out of the pods.