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1
Cut off both ends of the edamame with scissors (you can skip this step).
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2
Rinse them off quickly and put into a bowl.
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3
Add 1 tablespoon of salt (not listed) and massage the edamame with the salt.
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4
Leave for 20 minutes.
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5
After 20 minutes, rub the edamame well again.
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6
Rinse them off under running water, and drain into a colander.
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7
Line your pot with parchment paper or aluminium foil, spread the edamame over it, and sprinkle on 2 pinches of salt.
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8
Cover the pot with the lid, and steam-cook over medium heat.
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9
Set your kitchen timer to 7 minutes.
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10
After 7 minutes, take off the lid with your left hand (if you're right handed; your right hand if you're left handed), mix up the edamame quickly with your other hand, and replace the lid immediately.
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11
Once the lid has been put back on, turn the heat down to the lowest setting.
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12
Set your kitchen timer to 3 minutes.
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13
After 3 minutes, take off the lid with your left hand (if you're right handed; your right hand if you're left handed), sprinkle in 2 pinches of salt, and replace the lid immediately.
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14
Leave the pot as is for 3 to 5 minutes.
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15
Mix up the edamame quickly and it's done.
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16
Serve while hot!
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17
I think everyone has a different preference when it comes to the texture of edamame.
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18
If you prefer them to be firm, shorten the resting time in Step 8.
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19
If you aren't going to eat them right away, transfer into a colander, let cool, drain, and wrap in plastic wrap.
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20
Store in the refrigerator to retain the texture.
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21
The pods will have burn marks here and there, but the beans inside won't get burned.
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22
You can enjoy the natural umami of the edamame to its fullest.
