Edamame in the Shell

By Mark Bittman

Edamame in the Shell
Lauren Burke/Getty Images
Total Time
5 minutes
Rating
4(135)
Notes
Read community notes

This recipe for edamame in the shell, brought to The Times by Mark Bittman in 2012, could not be easier. It can be made either on the stovetop or the microwave. Ready in minutes, it makes a perfect snack or complement to a dinner of chicken teriyaki with rice.

Featured in: Snacks Worth Their Salt

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Ingredients

Yield:4 servings
  • Salt
  • 1pound fresh or frozen edamame in their pods
  • Black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

126 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 12 grams protein; 264 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To boil: Bring a large pot of water to a boil and salt it generously. Add the edamame, return to a boil and cook until bright green, 3 to 5 minutes. Drain. To microwave: Put the edamame in a microwave-safe dish with ¼ cup water and a pinch of salt, cover partly and microwave on high until bright green, 1 to 5 minutes, depending on your microwave power.

  2. Step 2

    Sprinkle with a teaspoon of salt and a little or a lot of black pepper. Toss and serve hot, warm or chilled with an empty bowl on the side for the pods.

Ratings

4 out of 5
135 user ratings
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Cooking Notes

Lauren

I use Maldon Sea Salt flakes as a finishing salt once it is plated. It makes a nice addition to this recipe.

Rita

Another great option is to pan fry the edamame in chili oil. The skins get a little charred and your lips start to tingle when it hits the chili oil. Sprinkle with sea salt. Delicious with a nice cold beer!

SJW

Seasoning with salt and pepper always works well. But if you're in the mood for a bit of something extra, I also like seasoning with a sprinkling of soy sauce, sesame oil and pepper.

Mort G

I made these using frozen edamame and boiled them. It was hard to tell when they were bright green. I think I overcooked them: many of the pods split and the beans fell out. Also, the shells were soggy rather than firm, the way I've had them in restaurants. I think a better way to test for doneness would be to remove a pod after 3 minutes (assuming you're boiling them) and see if it's done. Continue testing every minute until they're done. Nevertheless, my dinner guests loved them.

Rita

Another great option is to pan fry the edamame in chili oil. The skins get a little charred and your lips start to tingle when it hits the chili oil. Sprinkle with sea salt. Delicious with a nice cold beer!

Lauren

I use Maldon Sea Salt flakes as a finishing salt once it is plated. It makes a nice addition to this recipe.

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