Typically we eat edamame with sushi, popping the soybeans out of the shells with our teeth and having too much fun doing it. We’ve found it’s quite simple to make at home, and it makes for an interactive snack or a side for Asian-style dishes like our soba noodle bowls (here). The most basic preparation is boiled and sprinkled with salt, but here it’s elevated with a touch of toasted sesame oil and a sprinkle of sesame seeds. Make sure to use toasted sesame oil instead of plain, as it lends an earthy, savory fragrance to the dish.
- 1 pound frozen edamame in the shell
- 1½ teaspoons toasted sesame oil*
- 2 teaspoons sesame seeds
- ¾ teaspoon kosher or fine sea salt
- Bring a large pot of water to a boil. Boil the edamameuntil bright green and tender, 4 to 5 minutes, then drain.
- Place the edamame in a serving bowl, then mix gently with the sesame oil and sprinkle with the sesame seeds and salt. Add additional salt to taste. Serve warm, with a small bowl for the discarded shells.