Bring a medium pot of water to boil and add about 1 tablespoon of salt.
Cook frozen edamame in the salted boiling water for about 5 minutes or according to the package instructions.
Meanwhile, heat a skillet on medium heat and slice garlic cloves into thin slices. When skillet is hot add olive oil, garlic slices and red chile pepper flakes. Cook garlic until lightly browned, stirring constantly, about 1-2 minutes. Remove pan from heat to stop cooking and avoid burning the garlic.
Drain cooked edamame and add them to the skillet along with NAKANO Roasted Garlic Vinegar.
Toss everything together so edamame are evenly coated. Then transfer to a bowl.
Sprinkle with flaky sea salt and serve immediately.
Cooked edamame are best eaten hot right away, but leftovers will keep covered and refrigerated for up tp 3 days.
Garlic burns easily so keep an eye on it whiles it's cooking. Adjust heat if needed and keep stirring it with a wooden spoon.
Recipe by Fare Isle at https://fareisle.com/garlic-chile-edamame/