Edamame

What to get ready

• Japanese edamame 400 g
• Coarse salt 20 g

Method

1. 1 Rinse whole edamame beans, toss them with coarse salt, and gently rub for one minute to remove some of the fuzz from the hulls.
2. 2 Bring a pot of water to a rolling boil, then add the beans and cook for 5 minutes.
3. 3 Remove the beans from the pot and let them cool naturally in a colander; do not soak them in cold water as this will dilute their flavor.
4. 4 Sprinkle with a little coarse salt and serve immediately while still warm, then suck out the seeds from the shells.