Black Soybean Sukiyaki Croquettes

Sukiyaki flavored black soybean croquettes. Mix the sukiyaki and black soybean paste together, form it into bite-sized balls, dress it up with panko, then deep-fry!

Black Soybean Sukiyaki Croquettes
Photographed by Masaya Suzuki

Recipe by
Kihachi Kumagai




Beans & Tofu



Calorie count is for one 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)
  • [Sukiyaki]

    • 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
  • [Breading]

    • Flour, as needed
    • Beaten egg, as needed
    • Panko breadcrumbs, as needed
  • Cabbage (shredded), as needed
  • Worcestershire 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 to bread them.


If the mixture has too much moisture in it after you mix in the black soybean paste, you can reheat it to cook off the moisture so it's easier to handle. Making small, bite-sized portions will create a delicious balance of textures.


Preheat oil for deep-frying to 170°C, then fry the breaded croquettes until browned. Serve with cabbage and Worcestershire sauce.