Japanese
Edamame
Salt-rubbed fresh edamame, briefly boiled until vivid green and creamy, with a savory finish and a delicate, satisfying bite.
4 servings · 10 minutes prep · 5 minutes cook
Ingredients
Edamame
- 1 lb, fresh, whole pods
- 6 tbsp plus 1 tsp, Diamond Crystal kosher salt, divided
- 6 cups
Directions
Prepare the pods
- Sort through the edamame, discarding any yellowed, shriveled, or damaged pods. Rinse under cold running water and drain well. With {{tool:kitchen-shears}}, trim only the woody stem tip from each pod; this helps the seasoning reach the beans while keeping the pods intact.
- Place the damp pods in a {{tool:large-bowl}} and add 1 tbsp plus 1 tsp of the kosher salt. Rub and toss them firmly for 1–2 minutes, until the salt is distributed and the fuzzy surfaces feel slightly smoother. Let stand for 10 minutes. Do not rinse away the salt.
Boil and finish
- Meanwhile, bring the water to a vigorous boil in a wide 4-quart {{tool:large-pot}}. Add the remaining 5 tbsp kosher salt and stir with a {{tool:wooden-spoon}} to dissolve.
- Add the edamame along with any salt remaining in the bowl. Return the water to a strong boil, stirring once so the pods cook evenly. Boil uncovered for 3½–5 minutes. Begin testing at 3½ minutes: open a pod carefully and taste a bean. It should be hot throughout, vividly green, tender and creamy, but still retain a gentle bite. Do not cook until dull or mushy.
- Immediately drain the edamame thoroughly in a {{tool:colander}}. Do not rinse; rinsing would cool the beans unevenly and wash away the surface seasoning. Spread the pods on a wide platter and toss or fan them for 1–2 minutes so excess steam escapes. Serve hot or at room temperature. The pods are not edible; squeeze or pull out the beans, then discard the empty pods.
