Crispy Soy Beans with Miso and Walnuts
I came up with this delicious side dish for my husband who loves drinking and doesn't like soy beans He can eat up 100 g soy beans all by himself.
① The key to having crispy texture is not to use the chopsticks (It prevents the batter from coming off.) ② It tastes better to use hard boiled soy beans I make hard boiled soy beans, and cook some more if I have to depending on the dish, or use them as is. Recipe by Nakamurayukako
Crispy Soy Beans with Miso and Walnuts
I came up with this delicious side dish for my husband who loves drinking and doesn't like soy beans He can eat up 100 g soy beans all by himself.
① The key to having crispy texture is not to use the chopsticks (It prevents the batter from coming off.) ② It tastes better to use hard boiled soy beans I make hard boiled soy beans, and cook some more if I have to depending on the dish, or use them as is. Recipe by Nakamurayukako
Cooking Instructions
- 1
Finely crush the walnuts, and dry roast for 2-3 minutes in a small pot or a frying pan without using oil. Transfer into a bowl, and combine with the condiments .
- 2
Add the boiled soy beans and katakuriko into a separate bowl, and stir using chopsticks. Alternatively, add them into a plastic bag, and shake.
- 3
Heat up the pan over medium heat, add about 1 tablespoon of olive oil (or vegetable oil), and add the Step 2 soy beans.
- 4
Fry them for about 6-8 minutes until the batter becomes crispy by shaking or tossing the pan. Please make sure not to use the chopsticks.
- 5
When it becomes crispy, turn off the heat. Add into the bowl with the walnuts and condiments. Coat the batter with them, and done.
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