Lightly wash the edamame, then snip both ends with kitchen scissors.
Sprinkle 1/3 of the 40 g of salt onto the edamame, massage with both hands, and remove the bristly hairs.
Bring 1 liter of water to a boil and add the remaining salt. Add the edamame from Step 2 (the edamame should have some salt).
When it comes to a boil again, boil until the edamame is still just a bit hard (about 4 minutes). Throw out the hot water, drain, and chill in a sieve. Eat one to check.
If it cools immediately, it will retain its vibrant color, so if you can, use a hand fan to cool it down. And it's done!
Story Behind this Recipe
I love edamame. So, I just take a little time to boil them deliciously.
Use 40 g of salt for 1 liter of water. This way, you will have 4% salt. This is important. By snipping off both ends of the edamame, the salt will soak into the beans as well. Rub in the salt, then quickly boil and chill to retain the vibrant color.