Edamame are immature whole green soybeans—the only vegetable with a complete protein that’s similar to animal protein. And because they’re actually kind of fun to eat, they’re an excellent snack. . . and pretty tasty with beer, too.
You will need
- A 3- or 4-quart pot
- 3 tbsp. salt
- 1 lb. edamame in pods
- frozen or fresh
- A colander
- A sink
- 2 dishes or bowls
- Coarse sea salt
Step 1 Fill pot & put on stove Fill the pot three-quarters full with fresh, cold water, and put it on stove on high heat.
Step 2 Add salt Add 3 tablespoons of salt to the water.
Step 3 Reduce heat & cook When the water comes to a boil, reduce the heat to medium high, add the edamame pods, and cook for 5 minutes.
Step 4 Turn off stove & place colander Turn the stove off and place a colander in the sink.
Step 5 Drain & cool Pour the hot water and edamame into a colander, and run cold water over the cooked edamame to cool it.
Step 6 Place in dish Place the cooled, drained edamame in a dish.
If you like, sprinkle the pods with coarse sea salt.
Step 7 Eat To eat, press the pods between your fingers to push the beans out, or put two-thirds of the pod in your mouth and, clamping your teeth gently over the pod, pull it out, popping the beans into your mouth.
If you want to use edamame in a salad, cook them first and then shell them all by hand—trying to shell an uncooked edamame is like trying to take food from a sumo wrestler.
Step 8 Discard pods Discard the pods into another dish—nobody likes reaching for an edamame and coming up with an empty shell!
Did You Know:
Although soybeans are native to southeast Asia, the U.S. is the world’s largest producer of the bean, primarily used to make vegetable oil and as animal—not human—feed.