Steaming edamame with sea salt is a simple, wholesome snack that feels both nourishing and fun. This classic preparation highlights the natural flavor of young soybeans with minimal effort. Keep this Edamame with Sea Salt recipe handy for a quick, protein-packed appetizer or light bite.
Love Edamame with Sea Salt? So do we! If you're into Snacks or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Edamame with Sea Salt
Effortless & quick: Just boil, drain, season, and enjoy in minutes.
Protein-packed & wholesome: A filling, nutritious plant-based snack.
Interactive & fun: Popping beans from pods turns snacking into an experience.
Versatile base: Easy to customize with chili, sesame, or citrus.
Ingredients & Tools
- 500 g frozen edamame in pods
- 1.5 L water
- 2 tbsp coarse sea salt, plus extra for finishing
Tools: Large pot, colander, large bowl
Notes: Use coarse sea salt for finishing for bursts of flavor and texture. Choose frozen edamame still in pods for the classic eating style.
Nutrition (per serving)
| Calories: | 120 kcal |
| Protein: | 11 g |
| Fat: | 5 g |
| Carbs: | 9 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 2 minutes | Cook Time: 5 minutes | Total Time: 7 minutes
Before You Start: Tips & Ingredient Notes
- Don’t thaw the edamame. Cook them straight from frozen. Thawing can make them mushy and they’ll take on too much water. You want that vibrant green color and firm texture, which the quick boil from frozen perfectly provides.
- Salt the water generously. This is your main chance to season the beans from the inside out. The pods themselves aren’t eaten, but the salty water permeates them, seasoning the beans within so the flavor isn’t just on the surface.
- Use coarse sea salt for finishing. Flaky sea salt like Maldon or a good coarse sea salt won’t fully dissolve immediately. It gives you those delightful salty crystals that stick to the pods and create a more dynamic eating experience with every bite.
- Don’t overcook them. A few minutes in boiling water is all you need. You’re aiming for tender but still with a slight bite—al dente, if you will. Overcooking leads to a mushy, sad texture and dull color.
How to Make Edamame with Sea Salt
Step 1: Bring the water to a rolling boil in your large pot. Once it’s bubbling vigorously, add the 2 tablespoons of coarse sea salt and stir it briefly to dissolve. You’ll notice the water become slightly cloudy—that’s the salt doing its job. This salted water is key for getting flavor into the beans themselves, not just on the outside.
Step 2: Add the frozen edamame pods directly to the boiling water. There’s no need to thaw them—in fact, you really shouldn’t. The shock of the boiling water helps them cook quickly and retain their bright green color. Give them a gentle stir to ensure they’re all submerged.
Step 3: Let the edamame boil for about 4 to 5 minutes. You’re looking for them to be tender but still have a slight firmness when you bite into a bean. The pods will turn a brighter, more vibrant green. Avoid the temptation to let them go longer, as they can become mushy quite quickly.
Step 4: Immediately drain the edamame in a colander. Give the colander a few good shakes to remove all the excess hot water. You don’t want them sitting in the water or steaming themselves further, as this continues the cooking process and can lead to sogginess.
Step 5: Transfer the hot, drained edamame to a large bowl. While they’re still steaming, sprinkle them generously with an extra tablespoon or so of coarse sea salt. Toss them gently in the bowl—the residual heat and moisture will help the salt adhere to the pods beautifully.
Step 6: Serve the edamame immediately while they’re still warm. The heat makes the beans inside tender and the aroma is just wonderful. Provide an extra bowl on the table for the empty pods—it makes the whole experience neat and enjoyable.
Storage & Freshness Guide
- Fridge: Store leftovers in a sealed container up to 2 days.
- Freezer: Not recommended after cooking; texture becomes soft.
- Reviving: Reheat briefly by steaming or microwaving; refresh with sea salt.
Serving Suggestions
Complementary Dishes
- Miso-glazed salmon — The rich, umami flavors of the miso complement the simple saltiness of the edamame beautifully, creating a well-rounded meal.
- Vegetable gyoza or potstickers — The edamame acts as a light, fresh starter that prepares the palate for the savory, pan-fried dumplings to follow.
- Seaweed salad — The briny, sesame-dressed salad offers a different texture and flavor profile that pairs wonderfully with the straightforward edamame.
Drinks
- Cold Japanese lager — The crisp, clean taste of a light beer cuts through the saltiness and refreshes the palate between bites of edamame.
- Earl Grey tea (iced or hot) — The bergamot notes in the tea provide a fragrant, slightly citrusy contrast that highlights the beans’ natural flavor.
- Dry sake — A slightly chilled, dry sake enhances the umami notes in the edamame and makes the snack feel like a special treat.
Something Sweet
- Matcha white chocolate cookies — The earthy sweetness of matcha and the richness of white chocolate are a delightful follow-up to the salty, savory beans.
- Black sesame ice cream — This dessert continues the theme of Japanese flavors with a nutty, creamy finish that feels both familiar and exotic.
- Yuzu sorbet — The bright, citrusy zing of yuzu cleanses the palate and provides a refreshing, light end to the meal.
Top Mistakes to Avoid
- Overcooking the edamame. This is the most common error. Boiling them for too long turns the beans mushy and dulls their vibrant green color. You want a tender bite, not a soft, paste-like texture.
- Not salting the cooking water. If you only salt the pods at the end, the flavor will just sit on the surface. Salting the water ensures the beans inside are seasoned throughout, giving you a much more balanced taste.
- Using fine table salt for finishing. Fine salt dissolves too quickly and can make the edamame taste unevenly salty or just plain salty without texture. Coarse salt provides little bursts of flavor and a pleasant crunch.
- Letting them steam after draining. If you leave the hot edamame piled up, they’ll continue to cook from their own residual heat and become soggy. Spread them out or serve immediately to preserve that perfect texture.
Expert Tips
- Tip: For a flavor twist, add a strip of lemon or orange zest to the boiling water. The citrus oils will infuse the pods with a subtle, fragrant note that makes the edamame even more aromatic and interesting.
- Tip: If you prefer a bit of heat, toss the cooked edamame with a teaspoon of toasted sesame oil and a pinch of shichimi togarashi (Japanese seven-spice blend) along with the sea salt. It adds a wonderful complexity.
- Tip: To test for doneness, carefully remove one pod with tongs, run it under cold water for a second, then pop a bean out to taste. It should be tender but still have a slight resistance—think al dente pasta.
- Tip:
Edamame With Sea Salt
Learn how to make perfect Edamame with Sea Salt in just 7 minutes! This easy, protein-rich snack is the ultimate healthy appetizer. Get the simple recipe here!
Ingredients
For the Edamame
-
500 g frozen edamame in pods
-
1.5 L water
-
2 tbsp coarse sea salt (plus extra for finishing)
Instructions
-
Bring the water to a rolling boil in your large pot. Once it’s bubbling vigorously, add the 2 tablespoons of coarse sea salt and stir it briefly to dissolve. You’ll notice the water become slightly cloudy—that’s the salt doing its job. This salted water is key for getting flavor into the beans themselves, not just on the outside.01
-
Add the frozen edamame pods directly to the boiling water. There’s no need to thaw them—in fact, you really shouldn’t. The shock of the boiling water helps them cook quickly and retain their bright green color. Give them a gentle stir to ensure they’re all submerged.02
-
Let the edamame boil for about 4 to 5 minutes. You’re looking for them to be tender but still have a slight firmness when you bite into a bean. The pods will turn a brighter, more vibrant green. Avoid the temptation to let them go longer, as they can become mushy quite quickly.03
-
Immediately drain the edamame in a colander. Give the colander a few good shakes to remove all the excess hot water. You don’t want them sitting in the water or steaming themselves further, as this continues the cooking process and can lead to sogginess.04
-
Transfer the hot, drained edamame to a large bowl. While they’re still steaming, sprinkle them generously with an extra tablespoon or so of coarse sea salt. Toss them gently in the bowl—the residual heat and moisture will help the salt adhere to the pods beautifully.05
-
Serve the edamame immediately while they’re still warm. The heat makes the beans inside tender and the aroma is just wonderful. Provide an extra bowl on the table for the empty pods—it makes the whole experience neat and enjoyable.06
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