Your favorite restaurant appetizer, but made at home! Grab a bag of frozen edamame, and let's make this easy edamame recipe in just 15 minutes! The seasoning options are endless; let's start with simple sea salt, but you can expand upon from there.
I happen to think that almost all first date jitters can be calmed with a bowl of edamame on the table. It gives you something to do with your hands, and it's nearly impossible to get stuck in your teeth. The seaweed from any sushi that follows the edamame order is on you, though.
While I have personally been saved from much awkwardness by a bowl of steaming hot edamame sprinkled with large chunks of sea salt, that doesn't mean I don't make it at home! In fact, it's a great girl dinner. I keep a bag of edamame in my freezer, and bring a large pot of water to a boil. While I wait for the water to start boiling, I climb on a step stool and dig through my pantry for some fancy large-crystal salt. It's entirely optional to use fancy sea salt, but it really does add the best flavor and crunch.
How to Make This Easy Edamame Recipe
When you're at the grocery store, look for the bag of edamame still in the pods. When edamame is shelled, it becomes mukimame, which is delicious, but does not bring the same fun poppable traits to this recipe. You can always make my edamame white bean salad with a bag of mukimame, however!
- Frozen Edamame. Grab a one-pound bag of frozen edamame, still in its pod. The pods are fuzzy, but we will not be eating the pods. We will boil them in the pod and pop the green soybeans out individually for snacking. Do not defrost before using them in this recipe.
- Salt. Large chunks of coarse salt crystals really shine here, but regular coarse salt is fine, too! I like to use fancy sea salt that is typically used as a finishing salt on a dish.
How to Boil Edamame from Frozen
First, bring a large pot of water to a boil over high heat. Once the water is boiling, add the frozen edamame (no need to defrost), plus one teaspoon of salt.
Boil the edamame until they're still bright green but starting to soften, about 4 minutes. Drain and rinse immediately with cool water. Serve with big pinches of salt.
FAQ: Edamame Recipe
The best way to serve and eat edamame is right out of the boiling water. Plop it in a large, shallow bowl, sprinkle it generously with salt and serve. Use your fingers or teeth to split open the pod and pop each green soybean directly into your mouth to enjoy.
Much like making pasta, begin by bringing a large pot of water to a boil. Add salt to the water, drop in the frozen edamame directly from frozen (do not thaw), and boil for 4-5 minutes. When the green soybean pods are still bright green but beginning to soften, drain and immediately rinse them in cold water to stop the cooking process.
No, please do not eat raw soybeans. Do not consume the pods ever, and do not eat the beans inside the pods without cooking them completely. In this recipe, they are boiled for 4-5 minutes before being popped out of the pods and eaten.
Yes, please do not eat the pods. Edamame are immature green soybeans still in the pod. The only edible part is the bean inside the pod. Do not eat the pods. The beans inside must be cooked before being consumed.
Edamame Recipe Variations
- Spicy Edamame Recipe - Right when they come out of the boiling water, toss with one tablespoon of sambal oelek (chili garlic sauce), a sprinkle of salt and serve.
- Lemon Pepper - I really like to toss edamame with 2 teaspoons of lemon pepper seasoning that contains salt right when they come out of the boiling water.
- 1 pound frozen edamame pods
- 2 teaspoons coarse sea salt, divided use
- Bring a large saucepan of water to a boil. Add the frozen edamame and 1 teaspoon of salt.
- Boil the edamame until they’re still bright green, but they soften a bit, about 4-5 minutes.
- Drain the edamame and rinse it immediately with cool water until they’re cool enough to handle.
- Layer the edamame in a large, shallow serving bowl, but sprinkle the reamining teaspoon of salt in big pinches after each layer, so that they’re all evenly salted. Serve immediately with a bowl for collecting the pods.
Spicy Edamame Recipe - Right when the edamame comes out of the boiling water, toss with one tablespoon of sambal oelek (chili garlic sauce), a sprinkle of salt and serve.
Lemon Pepper - I really like to toss edamame with 2 teaspoons of lemon pepper seasoning that contains salt right when they come out of the boiling water.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1064mgCarbohydrates: 10gFiber: 6gSugar: 2gProtein: 14g