Introduction
Edamame has been a staple of Japanese cuisine for centuries, traditionally served as a appetizer in izakayas (Japanese pubs) and casual dining establishments. These young soybeans were historically harvested as a way to thin soybean crops, but their incredible nutritional value and satisfying taste quickly made them a beloved dish in their own right. Today, edamame has transcended its origins to become a popular health-conscious snack worldwide, particularly appreciated for its high protein content and versatility. In Japan, it's still considered the perfect accompaniment to cold beer, creating a pairing that's stood the test of time.
Ingredients
• 16 ounces frozen edamame in pods (in-shell soybeans)
• 2 teaspoons premium sea salt, preferably Maldon or fleur de sel
• 4 cups water for steaming
Step 1:
Fill a steamer pot or saucepan with 4 cups of water and bring to a boil over high heat
Step 2:
Place frozen edamame pods in a steamer basket
Step 3:
Once water is boiling, place steamer basket with edamame over the water, cover, and steam for 5-6 minutes until tender but still bright green
Step 4:
Drain edamame in a colander and transfer to a serving bowl
Step 5:
Sprinkle with sea salt while still hot, tossing gently to coat evenly
Q: Can I eat the pods?
A: No, the pods are not edible. Only eat the beans inside
Q: How do I know when they're perfectly cooked?
A: The pods should be bright green and easily opened, with beans that are tender but not mushy
Q: Can I make this recipe with shelled edamame?
A: Yes, but reduce cooking time to 3-4 minutes and adjust salt quantity accordingly
• Choose bright green, unblemished edamame pods for the best quality.
• Fresh edamame can be substituted for frozen when in season.
• Kosher salt can be used in place of sea salt, though the texture will differ.
• This recipe is naturally vegan, gluten-free, and dairy-free.
• Look for non-GMO or organic soybeans if preferred.
• Store unused frozen edamame in an airtight container in the freezer for up to 6 months.
Serve immediately while hot. To eat, squeeze the beans out of the pods with your teeth and discard the pods
Store leftover edamame in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 1-2 minutes
Start heating the water while gathering other ingredients to save time. The edamame should be perfectly cooked when easily squeezed from the pod but still maintaining a bright green color
- Don't overcook the edamame as they can become mushy and lose their bright color
- Salt while hot for better flavor absorption
- Taste test one pod before removing all from heat to ensure desired tenderness
Try seasoning with togarashi (Japanese spice mixture) or garlic powder for variety. For a spicy version, add a pinch of cayenne pepper or red pepper flakes
Serve with cold Japanese beer, sake, or green tea. Pairs well with other Asian appetizers like gyoza or spring roll
Available year-round due to frozen availability, but best with fresh edamame in late summer
Contains Soy. Processed in a facility that may handle other allergens
