(No Ratings Yet)
Loading...Edamame are young soybeans harvested while still tender and served in their bright green pods. Briefly boiled in heavily salted water and finished with flaky sea salt, this is the classic izakaya snack found across Japan — simple, savory, and ready in minutes.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 120 kcalCalories
- 5 gFat
- 0.5 gSaturated Fat
- 10 gCarbs
- 5 gFiber
- 2 gSugar
- 10 gProtein
- 380 mgSodium
- 480 mgPotassium
- 55 mgCalcium
- 2.2 mgIron
- 8 mgVitamin C
- 12 mcgVitamin A
Ingredients
For the edamame
- 1 lb (450 g) fresh or frozen edamame in pods
- 8 cups water
- 1/4 cup coarse sea salt, for the boiling water
For finishing
- 2 tablespoons flaky sea salt (such as Maldon)
- 1 teaspoon toasted sesame seeds, optional
Directions
- Rinse the edamame pods under cold running water and pick out any discolored pods or stray stems.
- Bring 8 cups of water and the 1/4 cup coarse salt to a rolling boil in a large stockpot over high heat.
- Add the edamame pods and return the water to a full boil; reduce heat slightly to keep it at a steady boil.
- Cook the pods for 4 to 5 minutes, until the beans inside are tender when pierced but still bright green and slightly firm.
- Drain the edamame in a large colander and shake gently to release excess water; let steam-dry for 30 seconds.
- Transfer the hot pods to a large serving bowl and sprinkle evenly with the flaky sea salt and sesame seeds, if using.
- Toss thoroughly so every pod is lightly glistening with salt crystals.
- Serve immediately in the bowl with a small empty dish for the discarded pods.
Cook’s Notes
- Cook edamame straight from frozen — do not thaw, as this can make the beans mushy.
- Avoid overcooking; 4 to 5 minutes keeps the beans bright green with a pleasant bite.
- For a flavor twist, finish with yuzu-infused salt, shichimi togarashi, or a light squeeze of lemon.
- Always eat the beans only — the pods are fibrous and not digestible; bite or squeeze them out.
- Pair with cold Japanese lager, sake, or a chilled glass of dry white wine for a classic izakaya experience.
