Soybean Flour Snacks
I had daikon leftover, so I thought to coat it in soybean flour, which my son loves to use it up... and I was surprised at how delicious it was! My 3 year old son has taking to cutting daikon on his own, coating in soybean flour, and then eating it as he likes.
Soybean flour is often used in warabi mochi and ohagi. Use with daikon and plenty of sugar - daikon is healthy, and sugar gives it plenty of presence of a fulfilling, stress-relieving snack.
If you hold back on the sugar, it won't be delicious.
If you use brown sugar, it's even more delicious. Recipe by ayureo
Soybean Flour Snacks
I had daikon leftover, so I thought to coat it in soybean flour, which my son loves to use it up... and I was surprised at how delicious it was! My 3 year old son has taking to cutting daikon on his own, coating in soybean flour, and then eating it as he likes.
Soybean flour is often used in warabi mochi and ohagi. Use with daikon and plenty of sugar - daikon is healthy, and sugar gives it plenty of presence of a fulfilling, stress-relieving snack.
If you hold back on the sugar, it won't be delicious.
If you use brown sugar, it's even more delicious. Recipe by ayureo
Cooking Instructions
- 1
Cut the daikon (raw) into 5 - 6 mm cubes and add to a bowl. Add the soybean flour and sugar, and without using utensils, mix together as if sifting to coat.
- 2
Caution: If you add the soybean flour first then the sugar, it won't coat, so be sure to do both at the same time.
- 3
Please use the center of the daikon. This should reduce the daikon flavor.
- 4
But if you cut from the ends, and you feel it's spicy, then add a shake of cinnamon (plus a lot of sugar).
- 5
After a while, moisture will come out and it'll turn into a paste. Then add more soybean flour if you like. Don't add sugar, just the soybean flour, and it'll be delicious.
- 6
If it becomes watery, just keep adding flour and repeat. The 5 mm corners will eventually turn into 1 cm corners?! You'll have large pieces as well. But this will multiply the deliciousness.
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