Edamame is a staple of the Japanese Restaurant menu. Perfectly seasoned, steamed to perfection, and served in a lightly salted pile. Easy to eat and even easier to make, the secret is all in the timing.
When making Edamame it is all about the timing and the right amount of salt. To start you need to gather a few things:
Room temperature water
2-3 tbsp of salt
1 bunch edamame pods, frozen is okay if you cannot find fresh but I would let them defrost over night.
Start by placing the edamame pods into a deep but narrow pot.
Fill pot with the water until it covers the pods by roughly 1/2".
Heavily salt the water, I use 2 tbsp of salt but if you are cooking more than 2 lbs of pods increase the salt to 3 tbsp.
Bring the water to a rapid boil over medium-high heat.
Once the water is boiling, reduce heat to medium and set a timer for 5 minutes.
Once the timer goes off drain edamame and allow it to sit in a colander for 1-2 minutes, to fully drain.
Move to serving plate, season with some fresh sea salt and serve immediately!
Enjoy your edamame by popping the lovely seasoned soy beans out of the pod and right into your mouth, yummy! Cheers!
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