Salted Edamame

Step 1

Fill a large pot with 4 quarts of water and place it on the stove over high heat. Wait until large, rolling bubbles break the surface continuously, about 8–10 minutes.

Step 2

Add 1 tablespoon of salt to the boiling water and stir once with a wooden spoon until the salt dissolves completely, about 15 seconds.

Step 3

Pour the 1 lb of edamame pods into the boiling water, return the water to a rolling boil (about 2 minutes), then continue cooking for 5 minutes without a lid.

Step 4

Remove the pot from heat and drain the edamame in a colander by carefully pouring the contents into it over the sink; let the water drain for 10 seconds.

Step 5

Transfer the drained edamame to a serving bowl and sprinkle an additional pinch of fleur de sel or sea salt over the top while the pods are still warm; toss gently with your fingers or a spoon until evenly coated.

Step 6

Serve immediately while warm. Squeeze each pod gently between your front teeth to push the bean out of the pod and into your mouth, discarding the empty shell.