Salt and Pepper Edamame

1. 1

   Toast salt in a dry, small, heavy skillet, over moderate heat, stirring, until salt turns light tan, about 7 minutes.

2. 2

   Transfer salt to a bowl.

3. 3

   Toast Szechuan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes.

4. 4

   Transfer toasted peppercorns to a sheet or waxed paper to cool.

5. 5

   Using paper as a funnel, pour peppercorns into an electric coffee/spice grinder or a mortar.

6. 6

   Add pink peppercorns and pulse or pound with a pestle until finely ground.

7. 7

   Pour through a coarse sieve into bowl of salt and stir together.

8. 8

   Cook edamame in 4 batches in salted boiling water until tender, about 4 minutes and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.

9. 9

   Return water to boil between batches.

10. 10

    Drain in a colander and pat dry.

11. 11

    Toss edamame with some peppered salt to taste and serve with remainder on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.