Ingredients
- 200g boiled soya beans.
- 2 tablespoons katakuriko (potato starch)
- 2 tablespoons each of soy sauce and sugar
- 1 tablespoon vinegar
Instructions
- Wash boiled soybeans with water. sprinkle 2 tablespoons katakuriko (potato starch).
- Heat 2 tablespoons oil in a frying pan over medium to high heat and add soybeans.
- In the first 2 minutes, the soybeans will stick to each other, so shake the pan or flip the soybeans up and down.
- After 3 to 4 minutes, the soybeans will start to come apart. Reduce the heat to medium, rest your hands a little, and use the chopsticks to loosen or shake them.
- In 5 minutes, the batter will be slightly charred. When the batter is white and crispy, turn off the heat.
- Leave it for 1 minute.
- Mix sauce in a bowl and add soybeans. Better not to put the sauce directly into the pan.
- After dressing with the sauce, quickly place in a bowl to keep crispy. For lunch boxes, soak the soybeans longer.
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Story behind the recipe
Miyuki Watanabe is from a small town in a country side of Okayama Prefecture. She tells us: “My father grew a lot of things such as rice, shiitake mushrooms, chestnuts, and peaches etc. I was eating always tasty seasonal foods.. We were not rich, but I think I grew up eating a lot of delicious food.”
About Miyuki Watanabe 
Miyuki Watanabe is from a small town in a country side of Okayama Prefecture. She tells us: “My father grew a lot of things such as rice, shiitake mushrooms, chestnuts, and peaches etc. I was eating always tasty seasonal foods.. We were not rich, but I think I grew up eating a lot of delicious food.”
She is working in the restaurant business for about 20 years now and is married and living in Germany since 2009. Miyuki told us about this very special custom and revealed to us a traditional recipe with soybeans!
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