Edamame Nuggets for Kid's Bentos

1. 1

   Remove the edamame from their shells and remove the thin inner skin.

2. 2

   Drain the moisture from the tofu with a paper towel.

3. 3

   Combine the ground meat, tofu, and salt in a bowl and mix well.

4. 4

   Add the edamame to the bowl from Step 1 and mix.

5. 5

   Scoop out 6-7 portions with a spoon.

6. 6

   Form them into balls to fry neatly.

7. 7

   Deep-fry in 160C oil.

8. 8

   They will fall apart if you touch them right after placing them in the oil, so leave them alone for about 1 minute.

9. 9

   After about 1 minute, you can gently tidy up the shape.

10. 10

    While turning them around in the oil, deep-fry until every side is golden brown.

11. 11

    They're done.

12. 12

    If deep-frying in the morning is too much work, you can deep-fry them beforehand, let them cool completely, and then store them in the freezer.

13. 13

    Keep them in a freezer-type storage bag and stock them in the freezer.

14. 14

    I cut them in half and pack them in the bento box for my first-year kindergartener.

* Per serving · 4 servings · Values may vary.