Salt-Boiled Edamame in the Pod

What you need

• 500 g (1 lb) edamame in their pods, fresh or frozen
• 2 tbsp salt, for rubbing and the water
• 1 tsp flaky sea salt, for serving
• 1/2 tsp shichimi togarashi, optional

Method

Restated from the original video

1. 1

   Bring 1.5 l (6 cups) water to a rolling boil in a large pot.

2. 2

   If the edamame are fresh, snip off the stem end of each pod with scissors.

3. 3

   Rub fresh pods with 1 tbsp of the salt for 30 seconds to brighten them and remove the fuzz. Skip this for frozen pods.

4. 4

   Add the remaining salt to the boiling water, then tip in the edamame, salt and all.

5. 5

   Boil until the beans inside are tender with a slight bite, 3-5 min for fresh pods and 3-4 min for frozen. Taste one to check.

6. 6

   Drain in a colander and spread the pods on a tray to cool slightly. Do not rinse them.

7. 7

   Sprinkle with the sea salt and shichimi and toss.

8. 8

   Serve warm or at room temperature with an empty bowl for the pods. Squeeze the beans out with your teeth and discard the pods.

Imported from lupi.co.nz. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.