Remove the edamame from their shells and remove the thin inner skin. Drain the moisture from the tofu with a paper towel. Combine the ground meat, tofu, and salt in a bowl and mix well.
Add the edamame to the bowl from Step 1 and mix.
Scoop out 6-7 portions with a spoon. Form them into balls to fry neatly.
Deep-fry in 160°C oil. They will fall apart if you touch them right after placing them in the oil, so leave them alone for about 1 minute. After about 1 minute, you can gently tidy up the shape.
While turning them around in the oil, deep-fry until every side is golden brown.
They're done. 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. Keep them in a freezer-type storage bag and stock them in the freezer.
I cut them in half and pack them in the bento box for my first-year kindergartener.
Story Behind this Recipe
I added some edamame to my child's favorite nuggets.
Make sure to thoroughly combine the ground meat and tofu.