← Nouns Cooking · Japanese

Ingredients

• 450 g edamame in pods, fresh or frozen
• 2 l Water
• 2 tbsp salt, for the water
• 1 tsp flaky sea salt, to serve

Method

1. If using fresh edamame, snip off the stem ends with scissors and rub the pods with a little of the salt to remove the fuzz.
2. Bring the water to a rolling boil and add the 2 tbsp salt.
3. Add the edamame and boil for 3–5 min (frozen pods need about 3 min), until the beans are tender but still have a little bite. Taste one to check.
4. Drain and spread them out on a tray so they cool quickly and stay bright green, rather than rinsing them.
5. Sprinkle with flaky salt and serve warm or at room temperature, with a bowl for the empty pods.

Tips

• Toss the hot pods with garlic, chilli flakes and a little sesame oil for a spicy version.
• Edamame are soybeans, so avoid them with a soy allergy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101