Edamame Sea Salt Recipe

Edamame: Young soybeans harvested before they ripen, usually found in the frozen vegetable section.

Sea salt: A type of salt harvested from evaporated seawater, known for its coarse texture and mineral-rich flavor.

When boiling edamame, make sure to use a generous amount of water to ensure even cooking. Adding a pinch of sea salt to the boiling water can enhance the flavor of the edamame even before you toss them with more sea salt after draining.

• edamame - Substitute with green peas: Green peas have a similar texture and mild flavor, making them a suitable alternative to edamame.

• sea salt - Substitute with Himalayan pink salt: Himalayan pink salt provides a similar salty taste and can add a slight mineral flavor, enhancing the dish.

• Allow the edamame to cool completely before storing. This prevents condensation, which can make the edamame soggy.
• Transfer the cooled edamame to an airtight container or a resealable plastic bag. Ensure as much air as possible is removed to maintain freshness.
• Store the container in the refrigerator if you plan to consume the edamame within 3-4 days. This keeps them fresh and ready for a quick snack or addition to a meal.
• For longer storage, place the edamame in the freezer. They can be stored for up to 3 months without losing their flavor or texture.
• When ready to enjoy, thaw the frozen edamame in the refrigerator overnight or briefly run them under cold water. Reheat by steaming or microwaving for a few minutes until warm.
• If you prefer to enjoy the edamame cold, simply allow them to thaw and serve as is, maintaining their delightful crunch and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of water or vegetable broth to the skillet.
  3. Toss in the leftover edamame and cover with a lid.
  4. Steam for 2-3 minutes, stirring occasionally, until heated through.

• Microwave Method:

  1. Place the edamame in a microwave-safe bowl.
  2. Cover the bowl with a damp paper towel.
  3. Microwave on high for 1-2 minutes, checking halfway to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the edamame evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 5-7 minutes, or until warmed through.

• Steamer Method:

  1. Fill a pot with a few inches of water and bring to a boil.
  2. Place the edamame in a steamer basket and set it over the boiling water.
  3. Cover and steam for 3-4 minutes, until heated through.

• Pot: Used to bring water to a boil for cooking the edamame.

• Stove: Provides the heat source to boil the water in the pot.

• Colander: Used to drain the cooked edamame after boiling.

• Bowl: For transferring the drained edamame and mixing with sea salt.

• Measuring spoon: To measure the correct amount of sea salt.

• Tongs: Optional tool for tossing the edamame with sea salt to ensure even coating.

Pre-boil and freeze: Boil a large batch of edamame and freeze them. When needed, just reheat and add sea salt.

Use a steamer: Steam the edamame instead of boiling to save time on boiling water and cleanup.

Pre-measure salt: Pre-measure the sea salt and keep it in a small container for quick access.

Microwave option: Microwave the edamame in a microwave-safe bowl with a bit of water for 3-4 minutes for a faster alternative.