🌱vegan japanese “schnitzel” 😋
Ever heard of Okara? Well I haven’t. It’s soy pulp, the leftovers from making soy milk or tofu.
What could be considered “waste” prematurely, is rich in protein, fibers, minerals and other nutritional factors (and oil, from frying them :) and popular in Asia ... and simply the perfect basis for making delicious little ... um ... #vegan
, #meatless #meatballs
or whatever you wanna call them.
Super easy to make and glazed with a sweet, caramelized soy sauce. Ok, you‘ll have to go through the pain of making your own soy milk but from there on it’s almost a breeze 😬
I got the following recipe from a Japanese colleague as is- praise #multiculti
200 gr okara
150 ml soy milk
10 TBS starch
You mix them almost random (until the consistency is like very soft meatball. You can’t make a shape by hand but you can drop the mixture to a pan with spoon.
Then you fry it (with nice amount of oil, then it becomes crispy outside). .
2 TBS Sugar
2 TBS Soy sauce
2 TBS Sake (or Mirin, or sherry)
Then boil them together in the same pan, until the sauce becomes thicken. At some point when the sauce is not too thick but not too waterly, you put the schnitzel back to the sauce. ...😍
#okara #vegan #zerowaste #foodporn
💪🏼#plantpowered #poweredbyplants #wholefoods #animalfree #vegansofig