OFYR Edamame with Truffle Salt

cuisine American
difficulty Simple
season Year Round
serves 6 to 8


4 cups fresh or 1 bag of frozen edamame pods, thawed and stringy tips & tails cut off 1/2 tablespoon kosher salt 1 tablespoon olive oil 2 teaspoons (or more) TRUFFLE OIL 2 teaspoons (or more) TRUFFLE SALT


  1.  Bring a medium pot filled with water and the kosher salt to a boil. Add the edamame, boil for 30 seconds. Using a slotted spoon, immediately plunge the edamame into an ice box to stop the cooking and preserve the brilliant green color.
  2.  Place the edamame directly on the grill, or in a cast iron skillet.
  3.  Add the olive oil, immediately followed by the edamame. Place the skillet on the iron surface of the OFYR grill. Cook until charred, dark spots appear on the edamame, turn over and char the other side.
  4.  Drizzle the grilled edamame with truffle oil and toss with truffle salt. Taste and add more truffle salt as needed.
  5.  Serve hot, or at room temperature, with a dish for the empty pods on the side.