Japanese 10 min

Japanese Edamame with Sea Salt

Name: Japanese Edamame with Sea Salt
Total time: 10 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb fresh or frozen edamame in pods; 1 tablespoon kosher salt (for cooking water); 1 teaspoon flaky sea salt (for finishing); 1 teaspoon sesame oil; Optional: 1 teaspoon chili flakes or garlic powder for flavored version

veganvegetarianhealthyquickhigh-proteingluten-free

Ingredientsfor 2

130

Cal

11g

Protein

10g

Carbs

Fat

11 lb fresh or frozen edamame in pods
21 tablespoon kosher salt (for cooking water)
31 teaspoon flaky sea salt (for finishing)
41 teaspoon sesame oil
5Optional: 1 teaspoon chili flakes or garlic powder for flavored version

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Instructions

1
Bring a large pot of water to a boil. Add kosher salt — the water should taste distinctly salty, like the sea. For fresh edamame, trim the ends slightly with scissors to allow salt to penetrate the pod.
2
Add edamame and cook 4–5 minutes for fresh, 3–4 minutes for frozen, until the beans inside are tender but still have a slight snap. Taste one to check — it should be creamy and bright green.
3
Drain well and toss immediately with sesame oil and flaky sea salt while still hot. The heat helps the salt adhere.
4
Transfer to a bowl and serve immediately. To eat, pop beans directly into your mouth from the pod and discard the pods. Edamame is meant to be eaten with hands while still hot and steaming.