A bright, attractive and healthy alternative to chips, edamame is so popular now that mainstream groceries stock it in their freezers. Follow Japanese custom by using your teeth to strip the seeds from the inedible pods, or squeeze the pod to pop out the seeds. Makes an excellent, expedient and travel-friendly appetizer to take to parties, or a guiltless afternoon snack.
Ingredients
1 bag (16 ounces) frozen edamame
3 quarts water, plus more for cooling cooked edamame
1 tablespoon kosher salt or sea salt
Directions
Put water in a 5-quart pot. Bring to a rolling boil. As the water heats, half-fill a large bowl with ice and water.
Add edamame to boiling water, and cook for 2-3 minutes, just until pods are bright green. Use a slotted spoon to transfer steaming edamame from the hot water to the iced water.
Immediately drain edamame, and transfer to a serving dish. Sprinkle with salt. Serve, along with an empty bowl for discarded edamame husks. Also good cold.
