Soybeans fried with chili and sesame oil
4 servings
60 minutes
This simple yet elegant recipe pays homage to Japanese cuisine, where minimalism meets rich flavor. Crispy soybeans sautéed with spicy red chili and fragrant sesame oil gain a piquant and deep nutty note. This snack is popular in Japanese bars (izakaya) – perfect for leisurely conversations over a glass of sake or beer. A light touch of salt enhances the natural sweetness of the beans, while roasting makes their texture even more appetizing. Serving in small bowls with a separate container for shells is a classic way to enjoy this dish in traditional style. It beautifully complements an evening meal, adding a touch of Asian charm.
1
Put the beans in salted boiling water and cook for 1-2 minutes to keep them firm. Drain the water and dry.
- Soybeans: 225 g
- Salt: 1 teaspoon
2
Heat the wok very well and add oil and finely chopped chili. Then add the beans and fry for 1 minute. Serve sprinkled with salt in small bowls. Provide another empty bowl for scraps.
- Sesame oil: 1 teaspoon
- Red chili pepper: 1 piece
- Soybeans: 225 g
- Salt: 1 teaspoon