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Jessica T. Brown

Edamame with Sea Salt

A quick, healthy snack of boiled edamame topped with toasted sesame seeds, sesame oil, and flaky sea salt. Protein-rich and easy to prepare, it’s perfect for anytime snacking or as a side dish.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 2
Course: Appetiser, Side Dish, Snack
Cuisine: Gluten-Free, Japanese, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g frozen edamame pods
  • 2 liters water
  • 60 g coarse salt for boiling
  • Sesame oil for drizzling
  • Toasted sesame seeds for garnish
  • Flaky sea salt for finishing

Equipment

  • 1 arge pot
  • 1 Cooking spoon
  • 1 Colander
  • 1 Measuring scale (optional but recommended)
  • 1 Toaster or skillet (optional for toasting sesame seeds)

Method
 

  1. Prepare the Boiling Water: Begin by filling a large pot with 2 liters of fresh, cold water.
    Place the pot on the stove over high heat and bring the water to a rolling boil. Once boiling, carefully add 60 grams of coarse salt to the water.
    Stir the water gently with a cooking spoon to fully dissolve the salt.
    This salted water will help season the edamame pods evenly during cooking, enhancing their natural flavor.
  2. Add the Frozen Edamame: Without thawing, add the 400 grams of frozen edamame pods directly into the boiling, salted water. Be careful to avoid splashing as you drop the pods in.
    Using the cooking spoon, gently stir the edamame to make sure they’re fully submerged and separated. Lower the heat slightly to maintain a gentle simmer rather than a full boil, which prevents the beans from becoming mushy.
  3. Simmer Until Tender: Allow the edamame to simmer gently for 5 to 6 minutes. During this time, the pods will cook through and become tender but still maintain a pleasant bite.
    If your frozen edamame is partially cooked or pre-steamed (check packaging), adjust the simmering time to be shorter to avoid overcooking.
    You can test for doneness by removing one pod, allowing it to cool slightly, then squeezing the beans out.
    The beans should be tender yet firm.
  4. Drain and Cool the Edamame: Once cooked, immediately drain the edamame pods using a colander placed in the sink.
    To halt the cooking process and preserve the bright green color and firm texture, rinse the edamame under cold running water for about 30 seconds.
    This refreshing rinse stops the heat from continuing to cook the beans and helps them cool down for serving.
  5. Season and Serve: Transfer the cooled edamame to a serving bowl.
    Drizzle a light amount of fragrant sesame oil over the beans — the nutty oil enhances the natural flavor with rich, savory notes.
    Sprinkle toasted sesame seeds generously on top for crunch and aroma.
    Finish by scattering flaky sea salt evenly over the pods; the crystals add bursts of salty texture that contrast beautifully with the tender beans.
  6. Enjoy and Store: Serve the edamame immediately, either warm or chilled, depending on your preference.
    This dish makes a satisfying snack, appetizer, or side for any meal.
    If you have leftovers, store them in an airtight container in the refrigerator for up to two days. You can enjoy them cold or reheat briefly before serving.

Notes

  • When boiling the edamame, use plenty of water and salt it well to season the beans evenly.
  • If your edamame is pre-cooked, reduce boiling time accordingly to avoid overcooking.
  • Rinsing the cooked edamame with cold water immediately stops the cooking process, keeping the beans firm and vibrant.
  • For an extra layer of flavor, gently toast sesame seeds in a dry pan before sprinkling over the dish.
  • Serve the edamame warm or chilled — both ways are delicious and make for a versatile snack or appetizer.
  • This recipe is naturally vegan, gluten-free, and low in carbohydrates, making it suitable for many dietary preference