1Boil water with soy sauce, textured soybeans and half of alganori and let it boil for a few minutes.
2Boil water with soy sauce, textured soybeans and half of alganori and let it boil for a few minutes.
3Boil water with soy sauce, textured soybeans and half of alganori and let it boil for a few minutes.
4while toasting an oil-free frying pan the rest of the seaweed.
5while toasting an oil-free frying pan the rest of the seaweed.
6while toasting an oil-free frying pan the rest of the seaweed.
7Then add the drained soybeans with the rest of alganori, a spoonful of linen, a little olive oil and beat to a pulp to leave pieces of different sizes.
8Then add the drained soybeans with the rest of alganori, a spoonful of linen, a little olive oil and beat to a pulp to leave pieces of different sizes.
9Then add the drained soybeans with the rest of alganori, a spoonful of linen, a little olive oil and beat to a pulp to leave pieces of different sizes.
10We pass it to several airtight containers and then half an hour in the fridge.
11We pass it to several airtight containers and then half an hour in the fridge.
12We pass it to several airtight containers and then half an hour in the fridge.
Ingredients
50 g textured soybeans
50 g textured soybeans
50 g textured soybeans
1 sheet nori seaweed
1 sheet nori seaweed
1 sheet nori seaweed
1 chorrito soy sauce
1 chorrito soy sauce
1 chorrito soy sauce
1 cucharada linen oil
1 cucharada linen oil
1 cucharada linen oil
1 chorrito extra virgin olive oil (AOVE)
1 chorrito extra virgin olive oil (AOVE)
1 chorrito extra virgin olive oil (AOVE)
cantidad suficiente para cubrir la soja Water
cantidad suficiente para cubrir la soja Water
cantidad suficiente para cubrir la soja Water
Equipment
frying panairtight containersprocesador
Tips
It is important that the textured soy is as dry as possible to absorb the dressing well.
The more nori you add, the more flavor.
You can preserve it for 4-5 days in the fridge or freeze it.