Fried soybean tofu

Japanese food
Vegetable side dishes
Tamura Takashi
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A dish made from tofu flour and fried. Steamed soybeans can be further enhanced by adding a little bit of the beans later, rather than grinding them all over the whole amount.
Cooking time: 20 minutes
Excluding soybean flooding time and steaming time
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How to make it
1

The soybeans are soaked overnight and steamed in a steamer (see separate recipe). The tofu is powdered.

2

Put 150g of the total amount of steamed soybeans in a mortar and mash them with a pestle. The only way to leave some grains is to remain.

3

Add egg whites to [2] and mix and mix, and once they've come together, add oyster sauce and mix further.

4

Sprinkle the remaining 50g of steamed soybeans with a thin layer of flour, add it to [3] and mix quickly.

5

[4] are combined into sticks and battered in the order of flour, egg mixture, and tofu powder.

6

Fry in frying oil heated to 160°C for about 1.5 to 2 minutes. Once fox-colored, remove it on a net and drain the oil.

7

Serve in a bowl and serve with steamed soybeans and shiso leaves.

Ingredients for 3 people

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