Japanese Edamame with Sea Salt
Tender boiled edamame tossed with coarse sea salt—a classic Japanese appetizer that's simple, nutritious, and addictively snackable.
- Total time
- 15 min
- Servings
- 2
- Calories
- 95
- Protein
- 11g
Ingredients
- 10 oz frozen edamame in pods
- 2 cup water
- ½ tsp coarse sea salt
- ½ tbsp kosher salt (for boiling water)
Instructions
- 1
Bring 2 cups of water to a rolling boil in a medium pot over high heat. Add 0.5 tbsp kosher salt to the water and stir to dissolve.
- 2
Add the frozen edamame to the boiling salted water—do not thaw first. Stir occasionally and return to a boil, then reduce heat to a gentle boil and cook for 4–5 minutes, until the pods are tender and bright green.
- 3
Drain the edamame in a colander and transfer to a clean bowl. While still warm, toss gently with 0.5 tsp coarse sea salt until evenly coated.
- 4
Taste and add a pinch more salt if desired. Serve warm or at room temperature, and squeeze the beans out of their pods with your teeth as you eat.
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