- Bring a large pot of water to a boil. Add edamame and continue boiling until beans are crisp-tender, about 10 minutes. To prevent overcooking, start checking for doneness approximately 7 minutes after cooking. (To check, remove one carefully, dip in cold water to cool, and taste.)
- When done, run cold water over, or put in ice water, to stop cooking. Drain well; pat excess moisture off, and sprinkle with salt to taste. (Start with 1/2 teaspoon.)
- To eat, hold pod by stem end, and slide the individual beans out with your teeth. Discard pod.
|Prep Time: 5 minutes|
Cook Time: 10 minutes
Serving Size: cup
|-||1 pound fresh edamame, in the pod|
|-|| salt, preferably kosher or sea salt|