Edamame Nuggets for Kid's Bentos

• 100 grams Ground chicken thigh
• 50 grams Silken tofu
• 20 grams Edamame (frozen is fine)
• 1/4 tsp Salt
• 1 Oil for deep frying

1. Remove the edamame from their shells and remove the thin inner skin.
2. Drain the moisture from the tofu with a paper towel.
3. Combine the ground meat, tofu, and salt in a bowl and mix well.
4. Add the edamame to the bowl from Step 1 and mix.
5. Scoop out 6-7 portions with a spoon.
6. Form them into balls to fry neatly.
7. Deep-fry in 160C oil.
8. They will fall apart if you touch them right after placing them in the oil, so leave them alone for about 1 minute.
9. After about 1 minute, you can gently tidy up the shape.
10. While turning them around in the oil, deep-fry until every side is golden brown.
11. They're done.
12. If deep-frying in the morning is too much work, you can deep-fry them beforehand, let them cool completely, and then store them in the freezer.
13. Keep them in a freezer-type storage bag and stock them in the freezer.
14. I cut them in half and pack them in the bento box for my first-year kindergartener.

ground chicken, silken, edamame, salt, oil

Taken from cookpad.com/us/recipes/152935-edamame-nuggets-for-kids-bentos (may not work)