Massage the salt into the edamame. Place a bowl under the strainer, and repeatedly wash the edamame with water, pour out the water and replace with fresh water. Keep washing until the water in the bowl comes out clean.
Add the washed edamame to a deep frying pan (or pot) and add water. Don't add salt.
Cover the pan and heat on medium.
The edamame will develop a nice aroma after 4-6 minutes. The time may differ depending on the quality or condition of the edamame.
Place in a strainer, and use an electric fan or hand fan to quickly cool, and they're done! Try eating one, and adjust the saltiness to your liking.
Story Behind this Recipe
I was concerned about the saltiness when boiling edamame and wanted to eat them in a healthier manner. These are fluffy and delicious, with the flavor concentrated. For my family, this flavor is more than enough, so we don't use any salt. This method is also good for saving water, rather than boiling.
If you have a large pot you can steam about 1 kg of delicious edamame with this amount of water and using this method. You can also wash the edamame in the big pot, adding and removing the water, without using a strainer. To avoid burning the edamame, wait patiently in front of the pot until the edamame become aromatic.