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1
Defrost the edamame and then spread them out on aluminum foil. Drizzle the olive and sesame oil over them, sprinkle some salt, and toss to coat.
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2
Heat the grill on medium high and transfer the foil with the edamame to the grill rack, making sure the edamame are spread out in a single layer. Grill for about 5 minutes, then flip over and grill for an additional 5 minutes or until browned. Sprinkle with nanami togarashi and serve immediately.
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3
To eat, put one edamame pod in your mouth, slide out the beans with your teeth, and discard the pod.
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