Black Soybean Sukiyaki Croquettes
Enjoy the goodness of sukiyaki in one bite! Deep-fried sukiyaki croquettes with black soybean paste are rich, chunky and full of flavor. A great party appetizer or bento box filler!
Photographed by Masaya Suzuki
Beans & Tofu
Calorie count is per piece.
Excludes time needed to rehydrate, boil, and cool the black soybeans.
Ingredients (Makes 24 pieces)
- 170 g black soybeans (dried) (400 g cooked)
- 100 g thinly sliced beef
- 1/2 bag shirataki (approx. 100 g)
- 1/2 onion (coarsely chopped)
- A dash of vegetable oil
- 1/2 - 3/4 tbsp sugar
- 2 tbsp sake
- 2 tbsp soy sauce
- A pinch of salt
- Flour, as needed
- Beaten egg, as needed
- Panko breadcrumbs, as needed
- Cabbage (shredded), as needed
- Worcestershire sauce, as needed
- Oil for deep-frying
Place the black soybeans in a pot and add enough water to cover, then let rest overnight. Add enough water to once again cover the beans, then heat the pot with the lid slightly ajar. Cook over medium heat for about 1 hr 30 min, occasionally adding water as needed. Let rest until cooled.
Strain the black soybeans and transfer them to a food processor. Process until the beans become a smooth paste.
The key is to pulse the soybeans in the food processor until smooth.
Cut the beef and shirataki for the [Sukiyaki] into large chunks. Add vegetable oil to a pot and place over medium heat. Briefly stir-fry the shirataki, then add the beef and onion, and continue to stir-fry. When the beef has changed color, add the sugar, sake and 200 ml of water, then cover and simmer for 10-15 minutes. Add the soy sauce and salt, then simmer until all of the liquid has cooked off.
Stir in the black soybean paste and simmer briefly. Transfer to a tray and let cool until safe to handle. Divide and shape the mixture equally into 24 bite-sized portions. Coat each piece with flour, beaten egg and panko, in that order.
If the mixture has too much moisture in it after you mix in the black soybean paste, reheat to cook off the moisture so it's easier to handle. Making small, bite-sized portions will create a delicious balance of textures.
Preheat the oil for deep-frying to 170°C, then fry the breaded croquettes until browned. Plate with shredded cabbage and serve with Worcestershire sauce.