Mame Shitogi (Green Soybean Rice Cake)
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 50 servings
- Ingredients
- 6
About this dish
From the Nanbu area of Aomori, this fresh confection is mashed green soybeans pressed together with rice flour and glutinous rice flour, shaped into a long log like kamaboko fish cake, and cut 1cm thick.
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Small bits of bean are left unmashed and show in the crumbly cut face, and slices are also browned in a dry pan.
Ingredients
Instructions
- 1
Cook the soaked green soybeans in fresh water until they crush easily between the fingers, then drain thoroughly.
- 2
While warm, mash the beans finely in a mortar or processor, leaving a few small bean pieces for texture.
- 3
Combine the two rice flours in equal proportions, mix in sugar and salt, then add the mashed soybeans.
- 4
Add lukewarm water gradually and knead until the dough is soft like an earlobe and no longer cracks.
Hold back water if the beans are moist.
- 5
Shape the dough into 5 to 6 cm-wide kamaboko-like logs, wrap tightly, and chill for 30 minutes to firm.
- 6
Slice 1 cm thick and serve fresh, or toast in a dry pan over medium-low heat for 2 to 3 minutes per side until browned.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
農林水産省 · Checked: 2026-08-11
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