Edamame with Sea Salt
5min
10min
5
286
Chef's Note
For the best texture, don't overcook the edamame - they should remain slightly firm. The combination of sea salt, garlic, and a hint of heat creates a more sophisticated flavor profile than traditional plain salted edamame. If serving to very young children, you may want to omit the red pepper flakes. Remember that the pods themselves aren't edible - just the beans inside!
Tags
Ingredients
5 cups frozen edamame pods
8 cups water
1 tablespoon flaky sea salt
1 whole lemon
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
2 teaspoons sesame oil
1 tablespoon low-sodium soy sauce
Instructions
- 1
Fill a large pot with 8 cups of water and bring to a boil over high heat.
- 2
Once boiling, add 5 cups of frozen edamame pods to the water and cook for 5 minutes until tender but still firm.
- 3
While the edamame cooks, zest the lemon and set aside the zest. Cut the lemon into wedges.
- 4
In a small bowl, mix 1 tablespoon of flaky sea salt with 1 teaspoon of garlic powder and 1/2 teaspoon of red pepper flakes.
- 5
Drain the edamame in a colander and transfer to a large mixing bowl.
- 6
Drizzle 2 teaspoons of sesame oil and 1 tablespoon of low-sodium soy sauce over the hot edamame and toss to coat evenly.
- 7
Sprinkle the salt mixture over the edamame and toss again to distribute the seasoning.
- 8
Garnish with lemon zest and serve with lemon wedges on the side.
- 9
To eat, squeeze a bit of lemon juice over the pods if desired, then use your teeth to pull the beans out of the pods (discard the pods).
Nutrition Information (per serving)
286
24g
28g
9g
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