Packed with soybean nutrition, this versatile kinako paste is a game-changer! Spread it on toast, use it like tahini in dressings and ramen for added richness, or enjoy its fiber benefits for gut health and dieting. This super simple 3-step recipe is perfect for breakfast and everyday cooking.
Ingredients
Main Ingredients (Enough for 3 slices of toast)
- Kinako (Roasted Soybean Flour) 3 tbsp (approx. 27g)
- Soy Milk 2 tbsp (approx. 30g)
Seasonings
- Honey 1 tbsp (approx. 20g)
- Rice Oil 1 tbsp (approx. 10g)
- Salt 1 pinch
Steps
- In a frying pan, add 3 tbsp of Kinako and toast over low heat for 1-2 minutes until fragrant. Turn off the heat. (This step enhances the nutty flavor and richness, but can be skipped.)
- In a large bowl, combine the toasted 3 tbsp of Kinako, 1 tbsp of Honey, 1 tbsp of Rice Oil, 1 pinch of Salt, and 2 tbsp of Soy Milk.
- Using a rubber spatula, mix and knead thoroughly until smooth. (Kneading well is key to achieving a very light and smooth texture.)
- If the mixture is too stiff while kneading, gradually add a little more Soy Milk. It should be slightly on the looser side as it will thicken when chilled.
- Transfer the finished kinako paste to a storage container. Store in the refrigerator for about 3-4 days.
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