How to Boil Edamame

Name: How to Boil Edamame
Total time: 15 min
Yield: Serves 2–3
Ingredients: Edamame (in the pod) 1 bag (about 250 g); Water (for washing and boiling) For washing + 1 L; Salt 1 1/2 tbsp + a pinch

🌱 VeganNo meat, fish, eggs, dairy, honey or bonito dashi 🥗 Lighter

Serves 2–3 · About 15 min
The basic way: rub edamame in the pod with salt, then boil in salted water. Tasty warm right after boiling or after cooling.

① Wash and trim the ends→② Rub with salt→③ Boil in salted water→④ Cool in a colander

What to buy

Vegetables

Edamame (in the pod)1 bag (about 250 g)

Check what you already have

Water (for washing and boiling)For washing + 1 LSalt1/2 tbsp for rubbing, 1 tbsp for boiling, a pinch to finish1 1/2 tbsp + a pinch

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How to make it

Wash and trim the ends

About 5 min

If they are still on the stem, cut each pod off at its base with kitchen scissors
Put in a colander and wash under running water
With kitchen scissors, cut just a little off one end of each pod (the salt gets inside more easily. You can skip this)

How to tell it's doneStems and leaves are gone, and they are all loose pods.

Rub with salt

About 1 min

Put the edamame in a bowl and sprinkle with 1/2 tbsp salt
With both hands, rub the pods against each other for 1 minute
Do not rinse off the salt. Go to the next step as is

How to tell it's doneThe fine fuzz on the pods comes off and the green gets darker.

Boil in salted water

High heatAbout 3–4 min

Put 1 L water and 1 tbsp salt in a pot and bring to a boil over high heat
Add the edamame along with the salt left in the bowl
After 3 minutes, take out 1 pod, cool it under water, and taste a bean
If still hard, boil 30 seconds more at a time

How to tell it's doneThe beans are soft but still a little firm when you bite.

Be carefulIf the water is about to boil over, turn the heat down a little.

Drain in a colander and cool

About 5 min

Pour the edamame into a colander in the sink (keep your face away so the steam does not burn you)
Spread them out in the colander and let cool as is. Do not put them in water (they get watery)
When the steam settles, sprinkle a pinch of salt and mix

ReadyThe pods stay bright green. Eat warm or after cooling. Keep leftovers in the fridge and eat by the next day.

📚 Learn more about this dish

🔪 Cutting & cooking tips

Boiling Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)

If it didn't work out

The flavor is weakNot enough salt in the water, or not enough rubbing. Add a pinch of salt to finish.

The beans are hardNot boiled long enough. Add 30 seconds at a time, tasting 1 pod each time.

Wrinkly or dull colorBoiled too long, or cooled in water. Next time, time it, and spread in a colander to cool.

Too saltySkip the finishing salt. Next time, boil without cutting the ends of the pods.

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Made by YUU, a teen who loves cooking → About me