Add zing to convenient frozen edamame with easy homemade seasoning. You'll have leftover ginger salt—try a sprinkle on steamed or roasted veggies.
Place ginger in a mini food processor and pulse until finely pulverized. Add salt and pulse just until combined but still coarse. Spread in an even layer on a plate and let stand, uncovered, until dry, at least 8 hours.
Cook edamame according to package directions. Pat dry. Toss in a large bowl with 3/4 teaspoon of the ginger salt. (Reserve the remaining ginger salt for another use.)
Store ginger salt (Step 1) airtight in a cool dark place for up to 1 month.