Edamame Nuggets for Kid's Bentos

Edamame Nuggets for Kid's Bentos

I make these for my kindergartener's bento. It's also great for Field Day!

Ingredients: 2-3 servings

Ground chicken thigh
100 g
Silken tofu
50 g
Edamame (frozen is fine)
20 g
1/4 teaspoon
Oil for deep frying
as needed


1. 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.
2. Add the edamame to the bowl from Step 1 and mix.
3. Scoop out 6-7 portions with a spoon. Form them into balls to fry neatly.
4. 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.
5. While turning them around in the oil, deep-fry until every side is golden brown.
6. 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.
7. 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.