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–+ servings

Izakaya Style Salt-Boiled Edamame

Prep Time7 minutes
Cook Time3 minutes
Total Time10 minutes
Author Yuto Omura
Servings 6 servings

Ingredients  

  • 200 g edamame fresh, in pods, bright green with dense fuzz
  • 1 tsp coarse salt for rubbing pods
  • 1000 ml water for boiling
  • 3 tbsp sea salt (about 4% of water weight) for boiling

Instructions 

  • Rinse 200 g edamame with fresh water and place them in a bowl. Sprinkle 1 tsp coarse salt over the top and massage thoroughly to remove the fuzz.
    a hand rubbing salt over edamame in a mixing bowl
  • Start heating 1000 ml water in a pot. While you wait for it to boil, use kitchen scissors to cut 1-2mm off of each end of each edamame pod.
    a hand holding one edamame and cutting the end with kitchen scissors
  • Once the water is boiling, add 3 tbsp sea salt and mix to evenly distribute. Then, add the edamame to the pot all at once and reduce the heat slightly so the water boils vigorously without spilling over.
    edamame boiling in a pot of water on the stove top
  • After around 3 minutes, take one edamame out and rinse it under cold water to cool it quickly. Taste test, the beans should be soft enough to bite but slightly underdone. Larger pods might need closer to 5 minutes.
    edamame boiling in a pot of water with red chopsticks pressing one pod to check softness
  • Pour the pods through a colander over the sink to drain. The residual heat will finish cooking them.
    edamame drained in a fine mesh sieve over a bowl
  • If serving warm, fan them for 10-20 seconds to help cool them. Alternatively, let them cool to room temperature and chill in the fridge. Sprinkle with coarse salt if desired and enjoy!
    Izakaya style salt boiled edamame in an off-blue bowl on a wooden table with black lines

Notes

  • After salting, let the pods rest for a bit so seasoning penetrates. DO NO rinse before boiling.
  • Stir the pot every 30 seconds to ensure even cooking and keep the beans vivid green.
  • Drain and fan immediately. Never plunge the pods into cold water or you'll wash away flavor.
  • Storage: Fan-cool fully, then refrigerate pods intact in an airtight container for 2-3 days, or freeze flat in air-removed bags for up to 1 month.
  • If frozen, reheat frozen beans by boiling 30-60 seconds. Never refreeze once thawed.