Soybean Disks

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Preparation info

  • Difficulty

    Easy

  • Makes About

    40

    Small Disks (2⅓ Inches in Diameter)

Appears in

You’ll need several heavy-duty sheets of plastic or flat plastic bags, such as Ziploc bags (as you would for rolling out corn tortillas), or else damp cheesecloth, as well as a large fine-mesh metal rack or a woven bamboo mat, or even a flat basket, for air-drying the disks.

These instructions produce disks that are about 3 inches in diameter, smaller than those sold in most markets, and therefore easier to shape and handle. Once you are comfortable with the process, you may want to work with a scant 2 tablespoons per disk and pat the paste out to a -inch disk (which will dry to a disk just under 4 inches across).

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Ingredients

  • 3 inches in diameter
  • 2 tablespoons per disk and pat the paste
  • a 4½-inch disk

Method

Set the rack or mat for drying near your work surface. See the note about flavorings below and prepare any flavorings that you wish to try. Using a spoon, scoop up 1 packed tablespoon of the paste and turn it out onto one of the plastic sheets or bags. Press it lightly in the center with your lightly moistened fingertips to flatten it a little more. Lay another plastic sheet or bag on the flattened paste and tap it lightly to encourage it to spread out and thin. Go on tap-tapping until you have a thin disk about 3 inches in diameter.

Holding the disk in the palm of one hand, delicately, and without rushing, peel off the top plastic. Gently flip the exposed surface of the disk onto the rack and peel off the second plastic with great care. Repeat with the remaining paste.

Place the rack in the sun to dry; cover it loosely with a cotton cloth at night, or bring indoors. Let the disks dry until they are completely dry and light; timing will depend on the thickness of the disks and the drying situation. The disks will shrink as they dry and may crack a little. Alternatively, if you live in a damp climate, you may need to air-dry these on a fine-mesh metal rack in a 150°F oven.

Store stacked in a cool, dry place; a cookie tin is a good option. They should keep indefinitely.

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