Japanese Edamame with Sea Salt
Bright green edamame pods boiled in well-salted water, drained and tossed with flaky sea salt. This is the classic izakaya snack: simple, salty and ready in about 15 minutes.
- Prep
- 5 min
- Cook
- 10 min
- Wait
- 2 min
- Total
- 17 min
- Makes
- About 4 cups of pods (4 snack or side servings)
Steps
Before you start
- Frozen edamame needs no thawing. Add it straight to the boiling water.
- Use a large pot so the water returns to a boil quickly after the pods go in.
- Set out an empty bowl at the table for the discarded pods, which are not eaten.
Rinse the pods
- Put the edamame in a colander and rinse under cold running water for 15 seconds, rubbing the pods gently to remove any dust or fuzz.
- Drain well.
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Ready when: Water runs clear and pods look clean.
Boil salted water
- Pour the 3 quarts (2.8 L) water into a 4-quart pot, add the 2 tablespoons (36 g) fine sea salt and stir.
- Cover and bring to a full rolling boil over high heat, about 8 minutes.
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Ready when: Large bubbles break constantly across the whole surface.
Tip: The water should taste like mild seawater. This seasons the beans inside the pods.
Cook the edamame
- Add the edamame to the boiling water and stir once.
- When the water returns to a boil, reduce the heat slightly to keep a steady boil.
- Cook 5 minutes for frozen pods or 4 minutes for fresh.
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Ready when: Pods are bright green and a bean squeezed from its pod is tender with a slight bite, not chalky or hard.
Tip: Taste one bean at 4 minutes. Overcooked edamame turns dull olive and mushy.
Drain and steam-dry
- Pour the edamame into the colander and shake well to remove water.
- Leave it to steam for 2 minutes so the surface water evaporates and the salt will cling.
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Ready when: Pods look glossy but no longer dripping.
Tip: Do not rinse in cold water unless serving chilled, as it washes off the salty flavor.
Toss with sea salt
- Tip the warm pods into a large bowl, sprinkle with 1 teaspoon flaky sea salt and toss for 10 seconds to coat evenly.
- Taste a pod, then add more salt a pinch at a time if you like.
- Serve warm right away.
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Ready when: Salt crystals visibly cling to the pods.
Tip: To eat, squeeze the beans from the pod into your mouth with your teeth or fingers and discard the pod.
Good to know
Tips
- Salt the water generously. Salt on the outside of the pod is only part of the flavor.
- Start tasting at 4 minutes. Bright green and tender with a slight bite is the goal.
- Serve while still warm for the best flavor and texture.
Make ahead
Boil, drain and chill the pods up to 2 days ahead without the finishing salt. Toss with the flaky salt just before serving, cold or reheated.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in a freezer bag. Reheat in the microwave for 45 to 60 seconds with a splash of water, or dip in boiling water for 1 minute, then drain.
Substitutions
- flaky sea salt → Fine sea salt, 1/2 teaspoon. Fine salt is denser, so use about half the amount.
- edamame in the pod → Shelled edamame. Boil 3 minutes; the flavor is the same, but it is less fun to eat with the pods.
- flaky sea salt → Flaky salt mixed with 1/4 teaspoon togarashi. Adds a mild, spicy citrus heat.