Edamame Salted Soybeans

If using frozen edamame, there's no need to thaw them first. Simply give them a quick rinse under cold running water to remove any ice crystals or debris. This ensures they are clean and ready for cooking.

Fill a large pot with 6-8 cups of water and bring it to a rolling boil over high heat. Add 1 tablespoon of coarse sea salt to the boiling water; this seasons the edamame from the inside out and helps retain its vibrant green color.

Carefully add the rinsed edamame pods to the boiling salted water. Stir gently to ensure they are submerged. Cook for approximately 3-5 minutes, or until the pods are bright green and the beans inside are tender-crisp.

Once cooked, immediately drain the edamame using a colander. Shake off any excess water. It’s crucial to drain them quickly to prevent overcooking and maintain their ideal texture.

Transfer the hot, drained edamame to a serving bowl. Immediately sprinkle generously with an additional 1-2 tablespoons of coarse sea salt, or to your preference. The heat of the edamame helps the salt adhere beautifully.

Toss the edamame well to distribute the salt evenly over all the pods. Serve immediately while still warm, allowing guests to pop the beans directly from the pods into their mouths. Enjoy this simple and delicious snack!