Crispy Soy Beans with Miso and Walnuts

Crispy Soy Beans with Miso and Walnuts

Even though it's best when piping hot, this dish is still quite tasty even once cooled since it's well-flavoured. It makes a great side dish to stock in the fridge. My husband who doesn't like soy beans enjoys it as well.

Ingredients: 2 servings

Boiled soy beans
100 g
※ Recipe ID: 1937802 (using a pressure cooker)
10 g
1 heaping tablespoon
1 teaspoon
Soy sauce
1 teaspoon
1 tablespoon
1 tablespoon


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.

Story Behind this Recipe

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.