Authentic home cooking from Japan, with US measurements. 
Easy Appetizer: Basic Salted Boiled Edamame
A classic appetizer, here are the key points for making salted boiled edamame. During this season, try boiling fresh edamame. Recipe background: Every year, we enjoy freshly harvested edamame at home. There's no need to boil it in a large amount of water.
Easy Appetizer: Basic Salted Boiled Edamame
A classic appetizer, here are the key points for making salted boiled edamame. During this season, try boiling fresh edamame. Recipe background: Every year, we enjoy freshly harvested edamame at home. There's no need to boil it in a large amount of water.
Open in Cookpad AppSteps
- 1
Edamame loses freshness and sweetness quickly, so process it immediately after harvesting (or buying). Even if you don't eat it right away, at least boil it with salt.
- 2
If buying, try to get edamame still on the stem.
- 3
Use kitchen scissors to slightly trim the top of the pods. ☆See the left side of the image.
- 4
Place the trimmed pods in a bowl, sprinkle with 1 tablespoon of salt, and rub to remove the fuzz and dirt from the pods.
- 5
Quickly rinse the pods with water.
- 6
You can boil them in a pot, but a frying pan is convenient and recommended.
- 7
In a frying pan, add the edamame and a generous 2 teaspoons of salt, then add enough water to just cover the edamame.
- 8
Cover with a lid and boil over high heat for about 5 minutes.
- 9
Take one out to check the firmness. If it's too hard, extend the cooking time.
- 10
Once boiled, immediately transfer to a colander, sprinkle with about 1 teaspoon of salt (adjust to taste) while hot, shake the colander, and let them cool as is.
- 11
Delicious hot or chilled! A classic appetizer, ready to enjoy.
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