Edamame with Sea Salt

Making Edamame with Sea Salt Ahead

Best eaten straight away. Keeps in the fridge for up to 2 days; shell the leftovers and add them to salads.

Making Edamame with Sea Salt

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1. Bring a large pan of water to a boil. Add the frozen edamame and return to a boil.

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2. Cook for 5 minutes, until the pods are bright green and the beans are tender. Drain well and shake off the water.

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3. Tip into a bowl, sprinkle with the sea salt and toss while the pods are still hot and wet, so the salt clings. Serve with the lime wedges.

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Tips for Success

• Buy edamame in the pod from the freezer aisle; the shelled ones suit salads and stir-fries better.
• If you prefer a gentler seasoning, use less salt and add more lime juice.
• Serve them in a wide, shallow bowl so the pods cool quickly and are easy to pick up.

Good Alongside

Lime wedges · A bowl of miso soup · Sliced cucumber

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Quick Answers

Edamame with Sea Salt Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.