Mame Ten/豆天

Japanese Food

My wife made mame ten the other day.
Mame = Bean (soybean in this case)
Ten = Tempura
For batter, she used wheat flour and salt only (no eggs).
The soybeans were previously soaked in water for a few hours and drained.

Mame ten is a specialty of Niigata, and store-bought mame ten is like this, and it’s a snack rather than an okazu (side dish).

(Photo taken by me years ago)

Here is one recipe for mame ten.

Ingredients for 20 pieces

1 bag (120 g) steamed soybeans
120 g rice flour (joushin ko)
2 tsp soy sauce
1/2 tsp salt
1 tbsp sugar
1 cup (= 200 ml) water
Appropriate amount of oil for deep-frying

1. In a bowl, put mix rice flour, salt, sugar, and water, and mix well.
2. Add soybeans, and mix.
3. Heat oil to low temperature (150-160C), and scoop 1 tbsp of batter at a time, and put in the oil.
4. Deep-fry slowly, turning over occasionally, and remove from oil when crisp.



蒸し大豆 1袋(120 g)
上新粉 120 g
しょう油 小さじ2
塩 小さじ1/2
砂糖 大さじ1
水 1カップ
揚げ油 適量

1. ボールに上新粉、しょう油、塩、砂糖、水を入れ、よく混ぜる。
2. 大豆を入れ、混ぜる。
3. 油を低温(150~160C)に熱し、生地を大さじ1づつすくって入れる。
4. 裏返しながらゆっくり揚げ、カリッとしたら取り出す。

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