Edamame Salted Soybeans

If using frozen edamame, ensure they are thawed. Rinse the edamame pods under cold water to remove any ice crystals or debris. If using fresh edamame, you may wish to trim the ends of the pods for easier seasoning absorption, though this is optional.

Fill a large pot with about 8 cups of water. Add 1 tablespoon of sea salt to the water. Bring the water to a rolling boil over high heat. The salt in the water will season the edamame from within.

Once the water is vigorously boiling, carefully add the edamame pods to the pot. Make sure the pods are fully submerged. Do not overcrowd the pot; if cooking a very large batch, consider doing it in two smaller batches.

Reduce the heat slightly to maintain a strong simmer. Cook the edamame for 3-5 minutes for frozen pods, or 5-7 minutes for fresh pods, until they are tender-crisp and bright green. Be careful not to overcook them, as they can become mushy.

Immediately drain the cooked edamame in a colander. Shake off any excess water. Transfer the hot edamame to a large serving bowl. While still hot, sprinkle generously with additional sea salt to taste. The heat will help the salt adhere.

Toss the edamame gently to ensure the salt is evenly distributed. Serve the salted edamame hot or warm as an appetizer or snack. Guests can enjoy popping the beans directly from the pods into their mouths.