Cook and Scale
Japanese Salted Edamame
4 servings · 7 min total
Boiled soybean pods finished with flaky sea salt, eaten by squeezing the tender beans straight into your mouth. Simple izakaya classic.
Ingredients
- 400 g edamame, in pods
- 1½ l water
- 3 tbsp salt, for boiling
- 1 tsp salt, to finish
Contains: Soy
Allergen info is best-effort — please verify yourself.
Method
- 1.
Boil the salted water — Bring the water to a rolling boil in a large pot and stir in the 3 tablespoons of salt.
- 2.
Boil the edamame pods — Add the edamame pods and boil for 5 minutes until tender but still bright green.
- 3.
Drain and salt the edamame — Drain thoroughly and toss immediately with the sea salt while still hot.
- 4.
Serve warm — Serve warm in a bowl, squeezing the beans directly from the pod into your mouth.