Simple Way to Make Any-night-of-the-week Made from Okara! Agedashi Tofu Style
Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Any-night-of-the-week Made from Okara! Agedashi Tofu Style. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Made from Okara! Agedashi Tofu Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Made from Okara! Agedashi Tofu Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few components. You can cook Made from Okara! Agedashi Tofu Style using 8 ingredients and 5 steps. Here is how you cook it.
I've been experimenting with different ways to eat heaps of okara, since it's inexpensive and full of nutrition.
My children who don't like "uno hana" (simmered okara and vegetables) gobble this down.
It's also tasty if you use milk instead of soy milk.
Also try seasoning with ichimi or shichimi spice.
If it's too troublesome to deep fry, then sauté them in a frying pan and serve them isobe-mochi style with sugar and soy sauce.
For Steps 1 and 2, I recommend using a Teflon-coated pot, or a deep frying pan. Recipe by Madam yocchan
Ingredients and spices that need to be Take to make Made from Okara! Agedashi Tofu Style:
- 300 grams Fresh okara
- 150 grams Katakuriko
- 350 ml Milk
- 350 ml Water
- 1 Mentsuyu
- 1 for frying Oil
- 1 Katakuriko
- 1 Green onions, ginger, or other garnishes of your choice
Steps to make Made from Okara! Agedashi Tofu Style
- Combine all of the ingredients in a pot and stir over medium heat. This process is similar to making warabi mochi.
- When it starts to thicken to a soft paste-like texture, transfer it to an airtight plastic container, smooth the surface, then allow to cool. Wetting the surface will make it easier to smooth the surface.
- Cut the okara mixture into desired sizes, coat in katakuriko, then deep fry until golden brown.
- To make the sauce, dilute the mentsuyu as instructed, bring to a boil, then add katakuriko slurry to thicken.
- After drizzling the sauce from Step 4 over the okara tofu from Step 3, garnish with grated ginger (the tubed kind is fine) and green onions. Enjoy.
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