Boiled edamame

1 pound small, tender soybean pods (edamame);

3 tablespoons kosher salt or coarse salt, plus more to taste.

Soak the pods in a large bowl of ice water for 15 minutes and drain. Sprinkle with the salt, tossing to coat well. Cover and refrigerate for 2 hours.
Bring a large pot of water to a boil. Stir in the salted soybeans and cook, stirring gently once or twice, until the pods are barely tender, about 5 minutes. Drain and rinse under cold running water until cool enough to handle.
Transfer into a serving bowl and sprinkle with a few grains of salt. Serve within 2 hours.