Kyoto Cooking Circle monthly recipe
OKARA(Tofu-Lees) Croquette
okaraphotoDo you know OKARA?
“Sho-jin Ryouri (Cooking)”meals, served for monks at temples, has developed for a long time because Kyoto has many temples from old days.
Tofu is one of the typical ingredients for the meals. And OKARA is the ground-up byproduct that results from the production of Tofu. It is the excellent health food in nutrition, being rich in protein and dietary fibers.
We‘d like to introduce some OKARA dishes and let’s try to make them!
*Other variations of OKARA dishes
  Simmered Okara, SHIGURE-JIRU(OKARA Soup), OKARA Brownie(Sweets)
200g OKARA, 80g minced chicken, 1/2 onion, 2 shiitake mushrooms, 30g carrot,
50g mountain yam (Nagaimo), 5cm square of Tofu,
1/3 green onion (Japanese leek), 1/2tsp salt, pinch of pepper, 1/2 egg,
flour, egg, breadcrumbs (for deep-frying)
Aurora Sauce・・same amount of mayonnaise, ketchup, yoghurt
  1. Drain Tofu thoroughly.

  2. Chop onion, carrots, shiitake mushroom, finely. Place the oil in a frying pan and fry vegetables, minced chicken, with salt & pepper. Let stand until cool.

  3. Combine OKARA with grained Nagaimo, egg, chopped green onion.

  4. Mix 1), 2) and 3)

  5. Form each portion into an oval shape. Coat them with the flour, beaten egg, breadcrumbs in this order. →    

  6. Deep-fry each croquette in oil at 350F(175℃)
  7. Served with Aurora Sauce.

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