Teriyaki Soy Sauce Soybean Cake

Preparing Soybeans Rinse the soybeans and soak them in water overnight. Drain and rinse again.

Cooking Soybeans In a large pot, bring water to a boil and add the soybeans. Cook for 2 hours or until tender. Drain and let cool.

Mashing Soybeans In a large bowl, mash the cooked soybeans using a fork or potato masher until smooth.

Adding Ingredients Add the finely chopped onion, minced garlic, grated carrot, breadcrumbs, soy sauce, sesame oil, salt, and black pepper to the mashed soybeans. Mix well to combine.

Shaping Soybean Cakes Shape the soybean mixture into small patties or cakes.

Frying Soybean Cakes Heat vegetable oil in a non-stick skillet over medium heat. Fry the soybean cakes in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.

Making Teriyaki Soy Sauce Glaze In a small saucepan, combine soy sauce, mirin, sake, brown sugar, cornstarch, and water. Cook over medium heat, stirring continuously, until the sauce thickens and becomes glossy.

Assembling and Garnishing Place the fried soybean cakes on a serving platter and drizzle with the teriyaki soy sauce glaze. Garnish with thinly sliced green onions and toasted sesame seeds.