Boiled Edamame Beans

Ingredients

• Edamame beans in pods 130 grams
• Water 1 liter
• Salt 1 teaspoon
• Sea salt or kosher salt to taste

Method

1. Prepare the water. Fill a medium-sized pot with about 1 liter of water. Add 1 teaspoon of salt to the water. Place the pot on the stove and bring the water to a rolling boil over high heat.
   Tip: Adding salt to the boiling water seasons the edamame and helps them cook evenly.
2. Add the edamame beans. Once the water is boiling, carefully add the 130 grams of edamame beans in their pods to the pot. Stir gently to submerge them completely.
   Tip: Use a slotted spoon or tongs to avoid splashing hot water.
3. Boil the edamame. Allow the edamame to boil for about 8 to 10 minutes. The pods should become tender but still slightly firm. To test, you can try one pod by squeezing it gently; the beans inside should be soft and warm.
   Tip: Do not overcook, as the beans can become mushy.
4. Drain the edamame. When cooked, drain the edamame beans in a colander. Shake off any excess water.
   Tip: You can save a small cup of the cooking water for soups or sauces if desired.
5. Season and serve. Transfer the drained edamame to a serving bowl. Sprinkle sea salt or kosher salt over the pods to taste. Serve warm or at room temperature. To eat, squeeze the beans out of the pod with your fingers or teeth, discarding the pods.
   Tip: Serve with a small bowl for discarded pods and enjoy as a healthy snack or appetizer.

Pro tips

• Use frozen edamame if fresh is not available; no need to thaw before boiling.
• For extra flavor, add a pinch of chili flakes or a squeeze of lemon juice after cooking.