Boil or microwave the edamame according to package instructions until tender, then drain well.

Heat the sesame oil in a skillet over medium heat. Add the minced garlic and chili flakes, sautéing for 30 seconds until fragrant (be careful not to burn the garlic!).

Toss in the cooked edamame and drizzle with Tamari. Sauté for 2–3 minutes until the sauce caramelizes slightly and coats the pods.

Transfer to a bowl and sprinkle generously with flaky sea salt.