Black Soybean Sukiyaki Croquettes
A soy sauce and sugar, sukiyaki-flavored croquette. Mix the ground beef and black bean paste together, form it into a ball, dress it up with panko, then deep-fry!
Photographed by Masaya Suzuki
Beans & Tofu
Calorie count is for a piece.
Excludes time spent rehydrating and boiling black soybeans and time spent cooling.
Ingredients (Makes 24)
- 170 g black soybeans (dried) (cooked weight 400 g)
- 100 g thinly sliced beef
- 1/2 bag shirataki (approx. 100 g)
- 1/2 onion (coarsely chopped)
- Vegetable oil, a small amount
- 1/2 - 3/4 tbsp sugar
- 2 tbsp sake
- 2 tbsp soy sauce
- Salt, to taste
- Flour, as needed
- Beaten egg, as needed
- Panko (Japanese breadcrumbs), as needed
- Cabbage (shredded), as needed
- Worcester sauce, as desired
- Oil for deep-frying
Place the black soybeans in a pot and add enough water to cover, then let rest overnight. The next day, add enough water to once again cover the beans, then heat the pot with the lid on but slightly ajar. Cook over medium heat for about 1 hr. 30 min, occasionally adding water as the beans cook, then let rest until cooled.
Strain the black soybeans and transfer them to a food processor. Process until the beans become a smooth paste.
Make sure to pulse the food processor several times when processing.
Cut the beef and shirataki for the [sukiyaki] into large chunks. Oil a pot with vegetable oil and preheat over medium heat, then briefly stir-fry the shirataki before adding the beef and onion and stir-frying them as well. When the beef has changed color, add the sugar, sake, and 200 ml of water, then cover and simmer for 10-15 min. Add the soy sauce and salt, then cook until all of the liquid has cooked off.
Add the black soybean paste and cook briefly, stirring roughly, then transfer to a metal tray or other container and let cool until safe to handle. Divide the mixture into 24 equal bite-sized portions, then coat each with the flour, beaten egg, and panko (Japanese breadcrumbs) to bread them.
If the mixture has too much moisture in it after you mix in the black soybean paste, you can cook it for a moment to cook out some of the moisture and make it more solid. Making small, bite-sized portions gives the finished result a delicious balance of textures.
Preheat oil for deep-frying to 170°C, then fry the breaded croquettes until browned. Serve with cabbage and Worcester sauce.