Edamame
Ingredients
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- 16 ounces edamame in pods
- 3 1/4 tablespoons coarse sea salt or kosher salt
- 2 quarts water
Instructions
1. Rinse the edamame in pods under cold water and remove any attached stems. Measure 3.25 tablespoons salt; reserve 0.25 tablespoon for finishing.
2. Sprinkle 1 tablespoon of the remaining salt over the damp pods and massage to remove fuzz, 30–60 seconds; let stand 5 minutes.
3. Bring 2 quarts water to a rolling boil in a large pot; add the remaining 2 tablespoons salt.
4. Rinse the salted pods briefly to wash away loosened fuzz, then add them to the boiling water. Cook 4–5 minutes, stirring once, until pods are bright green and the beans inside are tender with a slight bite.
5. Drain well and toss immediately with the reserved 0.25 tablespoon salt. Let stand 1–2 minutes so the seasoning distributes.
6. Serve warm or at room temperature. To eat, pinch or pull the beans from the pod and discard the pods.
Edamame are young, tender soybeans served in their pods, lightly salted and enjoyed by squeezing the beans directly into your mouth. The appeal lies in their fresh, grassy sweetness balanced by briny seasoning and a pleasant, toothsome texture. They make a simple, satisfying snack or starter that pairs well with beer, tea, or a range of small plates.
The dish is rooted in East Asia, with a particularly strong association in Japan where it is a ubiquitous izakaya and home snack. Historical references to edamame in Japan date back centuries, and the name itself appears in medieval records. From street-side nibbles in the Edo period to a global appetizer served at sushi bars and restaurants, edamame has traveled widely while remaining remarkably straightforward in preparation.