Edamame Salted Soybeans

If using frozen edamame, there is no need to thaw them beforehand. Simply ensure they are still in their pods. If using fresh edamame, wash the pods thoroughly under cold running water.

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon of salt to the boiling water. This will season the edamame from the inside out.

Carefully add the frozen or fresh edamame pods to the boiling salted water. Reduce the heat slightly to maintain a gentle boil. Cook for 5-7 minutes for frozen edamame, or 3-5 minutes for fresh edamame, until the pods are bright green and the beans are tender-crisp.

Once cooked, carefully drain the edamame using a colander. For a quick cool down and to prevent further cooking, you can briefly rinse them under cold water, although this is optional and some prefer them hot.

Transfer the drained edamame to a serving bowl. Immediately sprinkle generously with an additional 1-2 teaspoons of sea salt or kosher salt, to your taste. The heat from the edamame will help the salt adhere.

Toss the edamame well to ensure the salt is evenly distributed over all the pods. Serve immediately while warm, or allow them to cool to room temperature. Edamame is traditionally eaten by squeezing the beans out of the pod directly into your mouth.