Quick, Easy Okara Croquettes

Name: Quick, Easy Okara Croquettes
Yield: 1 serving
Cuisine: American
Ingredients: 300 grams Fresh okara; 50 grams Ground meat; 5 grams dried Hijiki seaweed (rehydrated in water); 30 grams Carrot (thinly shredded); 100 ml Milk; 3 to 4 tablespoons Soy sauce; 3 to 4 tablespoons Mirin; 3 tbsp Katakuriko; 1 Equal portions cake flour and water

cookpad.japan @cookpad_jp

I wanted to make okara nuggets, but I didn't want to bother peeling and cutting up potatoes, so I thought up this recipe.

Use good, fresh ingredients for really delicious croquettes. I didn't add any potatoes, but there's no okara texture in these at all. Recipe by Waoneo.

I wanted to make okara nuggets, but I didn't want to bother peeling and cutting up potatoes, so I thought up this recipe.

Use good, fresh ingredients for really delicious croquettes. I didn't add any potatoes, but there's no okara texture in these at all. Recipe by Waoneo.

cookpad.japan @cookpad_jp

I wanted to make okara nuggets, but I didn't want to bother peeling and cutting up potatoes, so I thought up this recipe.

Use good, fresh ingredients for really delicious croquettes. I didn't add any potatoes, but there's no okara texture in these at all. Recipe by Waoneo.

I wanted to make okara nuggets, but I didn't want to bother peeling and cutting up potatoes, so I thought up this recipe.

Use good, fresh ingredients for really delicious croquettes. I didn't add any potatoes, but there's no okara texture in these at all. Recipe by Waoneo.

Saved

Ingredients

1 serving

300 gramsFresh okara
50 gramsGround meat
5 gramsdried Hijiki seaweed (rehydrated in water)
30 gramsCarrot (thinly shredded)
100 mlMilk
3to 4 tablespoons Soy sauce
3to 4 tablespoons Mirin
3 tbspKatakuriko
1Equal portions cake flour and water

Saved

Steps

1

Stir fry the ground meat (I used pork, but chicken would be good too). Add the carrot, hijiki seaweed, okara, milk and flavoring ingredients, and simmer-stir fry them quickly.
2

Taste and adjust the seasoning if needed. Add the katakuriko. Divide and form into patties, coat in a flour slurry and then in panko.
3

Deep fry until golden brown.