Easiest Steamed Edamame
Yield: 6 (¾ cup) servings
The pop of perfectly steamed edamame is easy to achieve with a simple technique. It's a crowd-pleasing appetizer, for sure, but because edamame is so quick and easy, it's worth thinking of as a speedy side dish too.


  • 1 (16-ounce) bag frozen edamame in the pod*
  • Olive or avocado oil spray
  • ½ teaspoon kosher or coarse sea salt


  1. Add a half inch of water to a pot with a tight-fitting lid.
  2. Bring to a boil over high heat.
  3. Add the frozen edamame and put the lid on.
  4. Steam for 3 to 5 minutes, stirring once or twice to encourage even cooking. You can test one. The edamame should be hot throughout and the beans should be just tender.
  5. Drain well—don’t rinse—and then immediately return the edamame to the hot pot. Any remaining moisture will quickly evaporate.
  6. Lightly mist with olive or avocado oil spray and then toss. Sprinkle with kosher or coarse sea salt and toss again to evenly coat. The oil spray is the key because you want just enough oil to make the salt stick but not make the pods greasy.


*Bag size varies by brand. As a general rule, I add ½ teaspoon kosher salt per pound of edamame. Feel free to adjust based on size of bag used as well as individual taste.

Options: You could get fancy and sprinkle the steamed edamame with everything bagel seasoning or furikake (a Japanese spice blend available in the international aisle) in place of the salt. Or add a pinch or two of wasabi powder to the salt before sprinkling.

More recipes at FountainAvenueKitchen.com