Classic Steamed Edamame
Simple, satisfying, and endlessly snackable — this classic edamame recipe delivers perfectly tender soybeans with a light finishing salt that makes them impossible to put down. Served warm or chilled, it's the ultimate effortless appetizer or snack that comes together in under 15 minutes. A staple of Japanese izakayas and a crowd-pleaser at home.
4 servings · Prep 2 min · Cook 8 min · Total 10 min
Appetizer
Ingredients
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1 bag frozen edamame in pods unshelled, in-pod
4 cup water
1 tbsp kosher salt for boiling water
1 tsp flaky sea salt for finishing, such as Maldon
Equipment
Stovetop
Mixing Bowl
Pot
Tongs
Colander
Instructions
- Bring a large #[Pot] of @[Water] to a rolling boil ^[over high heat]. Add the @[Kosher Salt] — the @[Water] should taste pleasantly salty, like the sea.
- Add the frozen @[Edamame In Pods Unshelled] directly to the boiling @[Water] (no need to thaw). Stir once to submerge them evenly.
- Boil ~[for 5–6 minutes], until the pods are bright green and the beans inside feel tender when you press a pod between your fingers. Don't overcook — they should have a slight firmness, not be mushy.
- Drain immediately through a #[Colander]. Shake off excess @[Water].
- Transfer the @[Edamame In Pods Unshelled] to a serving bowl. While still hot, sprinkle generously with @[Flaky Sea Salt] and toss to coat. Taste and adjust salt as needed.
- Serve immediately while warm, or let cool to room temperature and refrigerate for up to ~[3 days]. To eat, squeeze the beans directly into your mouth from the pod — the pod itself is not eaten.
