Steamed Edamame isn’t something we have used a recipe for in several years, but I can see how if it isn’t already part of your repertoire, starting with some specific directions, with pictures, could be helpful. Not everyone knows what it is, what it looks like, or what to do with it. If you are one of those people, I definitely recommend that you give it a try. Edamame is one of few vegetables that isn’t mushy out of the freezer, and served with a nice flaked sea salt, it’s downright addictive. We always have some on hand for quick sides for grilled meats, such as Seoul-ful Chicken.