Steamed/Grilled Edamame with Sea Salt

• 200 g (7 oz.) edamame beans, in their pods
• 1½ tbsp soy sauce

Start the robata grill. Ensure the edamame are fully defrosted (leave them out of the freezer for 1 hour, or overnight in the fridge). In a mixing bowl, combine the soy sauce, mirin and olive oil, then add the edamame and toss well until fully covered.

Add the edamame to the frying basket and place it across the robata pit, tossing occasionally