Mushi Edamame

Warm, bright green edamame pods are gently steamed until tender, then finished with sea salt and fresh lemon zest. The result is clean, citrusy, and satisfying, with a naturally sweet soybean flavor and a light, low-fat profile.

Nutrition · per serving

115kcal

10.5gProtein

9.5gCarbs

4.5gFat

4.5gFiber

2 servings

Ingredients

4 items

Edamame for steaming

frozen edamame in pods300 g

water500 ml

Seasoning

fine sea salt3 g

lemon zest1 tsp

Tips

•If using fresh edamame, steam for 5 to 6 minutes depending on pod size.
•For the best aroma, zest the lemon just before serving and use only the yellow outer layer, not the bitter white pith.
•A flaky sea salt can be used, but crush it slightly between your fingers so it adheres better to the pods.
•This dish is naturally low in fat; most of the nutritional fat comes from the soybeans themselves.

Steps

1
Bring the water to a boil in a pot fitted with a steamer basket or insert. While it heats, rinse the frozen edamame briefly under cool water to remove any ice crystals and help them steam evenly.
500 ml water300 g frozen edamame in pods
2
Add the edamame to the steamer basket, cover, and steam for 4 to 5 minutes until the pods are hot all the way through and the beans inside are tender but still bright green. Avoid oversteaming, which dulls the color and softens the beans too much.
300 g frozen edamame in pods
3
Transfer the hot edamame to a bowl. Sprinkle over the fine sea salt and lemon zest, then toss well so the seasoning coats the damp pods lightly and evenly.
3 g fine sea salt1 tsp lemon zest
4
Serve immediately in a bowl, squeezing the pods gently with your teeth to pop out the beans as you eat.

Origin & History

Edamame has long been enjoyed in Japan as a simple way to eat young green soybeans, often lightly salted and served warm. It became especially popular as an izakaya snack, where its clean flavor and easy preparation made it a classic accompaniment to drinks.

japanese edamame vegan lowfat steamed appetizer

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Steps

Bring the water to a boil in a pot fitted with a steamer basket or insert. While it heats, rinse the frozen edamame briefly under cool water to remove any ice crystals and help them steam evenly.

500 ml water300 g frozen edamame in pods

Add the edamame to the steamer basket, cover, and steam for 4 to 5 minutes until the pods are hot all the way through and the beans inside are tender but still bright green. Avoid oversteaming, which dulls the color and softens the beans too much.

300 g frozen edamame in pods

Transfer the hot edamame to a bowl. Sprinkle over the fine sea salt and lemon zest, then toss well so the seasoning coats the damp pods lightly and evenly.

3 g fine sea salt1 tsp lemon zest

Serve immediately in a bowl, squeezing the pods gently with your teeth to pop out the beans as you eat.