Steamed Edamame
Steaming edamame is a matter of heat control and salt timing. You want to cook the pods just until the beans inside soften and pull away from the shell easily, then hit them with coarse salt while they are still wet from the steamer so it sticks to the fuzz.
Fresh vs. Frozen
If you are using frozen pods, there is no need to thaw them first; they go straight from the freezer into the steam.
- Steamer basket
- Pot with a lid
- Large bowl
What goes in.
- 1 lbedamame in the pod
- 1 tbspkosher salt or sea salt flakes
Preserve the snap
Steaming keeps the pods vibrant green and firm. Boiling them risks waterlogging the beans, which turns them mushy and dulls their color.
The method.
Boil the water
Fill your pot with about an inch of water and bring it to a rolling boil over high heat.
Arrange the pods
Place the edamame in your steamer basket. Spread them out so they are not piled too deep, ensuring even steam flow.
Steam the edamame
Lower the basket into the pot and cover with a tight-fitting lid. Steam for 5 to 7 minutes. The pods should change to a bright, saturated green.
Season immediately
Remove the basket, transfer the pods to a bowl, and toss them with salt while they are still steaming hot and slightly damp.
Other turns to take.
Spicy Garlic
Toss the finished pods with a teaspoon of toasted sesame oil, a pinch of chili flakes, and a clove of freshly grated garlic.
When it doesn't go to plan.
Don't crowd the steamer basket; if the pods are too packed, they will cook unevenly.
Use high-quality coarse salt; the texture against the fuzzy pod adds a necessary crunch.
Serve them in a bowl with a second empty bowl provided for the discarded pods.
The ones that keep coming up.
How do I know they are done?
Pull one pod out and squeeze a bean into your mouth. It should be tender and buttery, not chalky or firm.
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