1

Bring a pan of water to the boil, add the edamame pods and cook for 5 minutes. Drain, refresh under cold running water then drain again and transfer to a small bowl.

2

Meanwhile toast the sesame seeds in a small, dry frying pan for 3 minutes over a medium heat, shaking the pan occasionally, until golden.

3

In a small bowl, stir together the sesame oil, mirin, rice wine vinegar until combined. Pour the mixture over the cooked edamame and toss to coat.

4

Scatter over the toasted sesame seeds and sea salt flakes and serve.