In a medium pot, bring about 8 cups salted water to a rolling boil.
3
Add edamame, when water comes back to a boil, cook for 4 minutes. Strain and transfer to a bowl.
4
Sprinkle with salt.
5
Serve warm or refrigerate and serve chilled. Store in a sealed container in the refrigerator for up to 5 days.
Microwave Method
6
Wash hands with soap and warm water.
7
Place edamame pods and water into a cereal bow.
8
Flip glass plate over and place over top of bowl.
9
Microwave for 3 minutes.
10
Carefully remove bowl from microwave. Remove plate.
11
Sprinkle with salt and enjoy!
For Italian:
1 pound frozen edamame in shell
2 tablespoon olive oil
1 tablespoon fresh garlic, finely chopped
½ teaspoon red pepper flakes
Salt and pepper, to taste
For Asian:
1 pound frozen edamame in shell
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon dried or 2 tsp fresh ginger
1 tablespoon toasted sesame seeds
Dash of toasted sesame oil (optional)
Ingredients
Stovetop Method
1 pound frozen edamame in shell
8 cups water
1 teaspoon salt
Microwave Method
1 cup frozen edamame in shell
1 tablespoon water
Pinch of salt
Directions
Stovetop Method
1
Wash hands with soap and warm water.
2
In a medium pot, bring about 8 cups salted water to a rolling boil.
3
Add edamame, when water comes back to a boil, cook for 4 minutes. Strain and transfer to a bowl.
4
Sprinkle with salt.
5
Serve warm or refrigerate and serve chilled. Store in a sealed container in the refrigerator for up to 5 days.
Microwave Method
6
Wash hands with soap and warm water.
7
Place edamame pods and water into a cereal bow.
8
Flip glass plate over and place over top of bowl.
9
Microwave for 3 minutes.
10
Carefully remove bowl from microwave. Remove plate.
