Edamame with sea salt and chilli

Method

Bring a large pot of salted water to a rolling boil. Add the frozen edamame directly to the water; no need to thaw them. Maintain a hard boil and cook for 4 to 5 minutes, until the pods are tender when pierced with a knife and the beans inside yield slightly to pressure. The pods should shift from bright to a deeper green.

Drain the edamame thoroughly in a colander, shaking well to remove excess water. While still warm, transfer to a bowl and toss immediately with the sea salt and chilli flakes, coating evenly. The residual heat will help the seasonings adhere. Taste and adjust the salt and heat if needed; you want a clear savoury note with a gentle chilli burn.

Serve warm or at room temperature. Eat by squeezing the beans directly from the pod into your mouth; discard the pods.