Cook edamame in salted boiling water for 2–5 minutes, until tender. Drain and set aside. Heat olive oil or butter in a medium pan over high heat. Add garlic and cook for 3–5 minutes, until fragrant. Remove from heat. In a large bowl, toss edamame with oil mixture, sea salt and homemade togarashi until coated. Serve and enjoy immediately!
Homemade Togarashi (Japanese chile seasoning)
Combine all ingredients and grind in a food processor until fine. Store in an airtight container at room temperature.