Crispy Soy Beans with Miso and Walnuts – a delicious recipe with soy beans, Walnuts, Katakuriko, Soy sauce, Sugar, Mirin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Finely crush the walnuts, and dry roast for 2-3 minutes in a small pot or a frying pan without using oil.
2
Transfer into a bowl, and combine with the condiments .
3
Add the boiled soy beans and katakuriko into a separate bowl, and stir using chopsticks.
4
Alternatively, add them into a plastic bag, and shake.
5
Heat up the pan over medium heat, add about 1 tablespoon of olive oil (or vegetable oil), and add the Step 2 soy beans.
6
Fry them for about 6-8 minutes until the batter becomes crispy by shaking or tossing the pan.
7
Please make sure not to use the chopsticks.
8
When it becomes crispy, turn off the heat.
9
Add into the bowl with the walnuts and condiments.
10
Coat the batter with them, and done.
63
kcal
Calories
2
g
Fat
10
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 grams Boiled soy beans, 10 grams Walnuts, 1 heaping tablespoon Katakuriko, 1 tsp Miso, and more.
Yes, Crispy Soy Beans with Miso and Walnuts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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