I learned this from my dad.One cup water should suffice regardless whether or not you increase or decrease the amount of edamame used.You don't have to watch the pot if you set a timer. Easy-peasy.If you're worried about the amount of water used in step 2, the reduce to medium once it starts to steam. Make sure not to remove the lid.It should begin to boil 5 minutes after. Recipe by Tanakake

This garlicky edamame recipe is a twist to the traditional edamame which is commonly served as a snack or appetizer at many Japanese restaurants. It only requires a few easy-to-find ingredients.Video: https://youtu.be/T4heLJl0BYs

My favorite edamame recipe! If you use the boiled or the frozen edamame, it will only take 2-3 minutes.

I wanted to make sure the edamame I served to my guests were properly cooked and presented!The process in Step 1 takes a bit of effort, but doing so results in great-looking edamame.If it's too much work using a hand-held fan, you could place them near an electric fan to cool. Recipe by ma2003co

I was concerned about the saltiness when boiling edamame and wanted to eat them in a healthier manner.These are fluffy and delicious, with the flavor concentrated. For my family, this flavor is more than enough, so we don't use any salt.This method is also good for saving water, rather than boiling.If you have a large pot you can steam about 1 kg of delicious edamame with this amount of water and using this method.You can also wash the edamame in the big pot, adding and removing the water, without using a strainer.To avoid burning the edamame, wait patiently in front of the pot until the edamame become aromatic. Recipe by kanakono

Once you eat Edamame, you cannot drink beer without this! Edamame is the best side dish for drinking in the summer.All you need is to boil and add salt.

Edamame with garlic. A great finger food.

Had a wonderful flavor but overcooked them a bit following this recipe. Next time I'll cook them according to the package direction and then just toss the with the garlic and Parmesan and salt & pepper.

This is the sister recipe to "Brimming with Filling Chunky Rice Balls".Please use a block of cheese.If possible, use fresh edamame since they have a nicer texture.Since the saltiness of the shio-konbu is plenty, there's no need to add extra salt. For 2-3 servings. Recipe by Firstsnows

This is like what you'd find at a supermarket deli in Hawaii. Sweet chili sauce coated edamame seems like a bad idea, but after trying it, I decided to imitate it. I added sautéed garlic as a touch.At Step 6, if the saltiness is lacking or it seems like something is missing, don't hesitate to add more salt. There isn't much sweet chili sauce so add more if you like. Recipe by paytongin

I wanted to make a cold soup for serving guests in the summer, so I tried using the summer vegetable edamame.As I was outside of Japan, I couldn't get fresh edamame, just frozen.This is a soup that will give you a chance to really enjoy the flavor of edamame.This amount makes enough for 8-10 servings in small glass serving dishes. Recipe by Chapinot

I love edamame. So, I just take a little time to boil them deliciously.Use 40 g of salt for 1 liter of water. This way, you will have 4% salt. This is important.By snipping off both ends of the edamame, the salt will soak into the beans as well.Rub in the salt, then quickly boil and chill to retain the vibrant color. Recipe by FarmersK