📝 About This Recipe
Transform humble soy pulp into a gourmet masterpiece with these Japanese-style Okara Croquettes. Known in Japan as 'Unohana,' okara is a fiber-rich byproduct of tofu making that boasts a remarkably light, fluffy texture when seasoned with savory aromatics and umami-rich soy sauce. These croquettes feature a shattering, panko-crusted exterior that gives way to a tender, melt-in-your-mouth interior, making them a sustainable and delicious plant-based staple.
🥗 Ingredients
The Okara Base
- 300 grams Fresh Okara (Soy Pulp) (moisture squeezed out well)
- 1 large Russet Potato (peeled, boiled, and mashed until smooth)
- 1/2 cup Yellow Onion (finely minced)
- 1/4 cup Carrot (finely grated)
- 3 pieces Shiitake Mushrooms (stems removed and finely chopped)
Seasonings
- 1 tablespoon Soy Sauce (use Tamari for gluten-free)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Sugar (balances the saltiness)
- 1/2 teaspoon Sea Salt and Black Pepper (adjust to taste)
- 1 tablespoon Vegetable Oil (for sautéing aromatics)
The Breading Station
- 1/2 cup All-Purpose Flour (for dredging)
- 1/2 cup Unsweetened Soy Milk (acts as the 'egg' wash)
- 1.5 cups Panko Breadcrumbs (Japanese style for maximum crunch)
- 2 cups Neutral Oil (such as canola or grapeseed for frying)
👨🍳 Instructions
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1
Boil the peeled potato in salted water until fork-tender, then drain and mash thoroughly in a large mixing bowl while still hot. Set aside.
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2
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the minced onions, carrots, and shiitake mushrooms.
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3
Sauté the vegetables for 5-7 minutes until the onions are translucent and the moisture from the mushrooms has evaporated.
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4
Add the fresh okara to the skillet with the vegetables. Stir-fry for 3-4 minutes to dry out any excess moisture from the soy pulp.
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5
Stir in the soy sauce, sesame oil, sugar, salt, and pepper. Mix well so the seasonings are evenly distributed, then remove from heat.
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6
Transfer the okara mixture into the bowl with the mashed potatoes. Fold them together until a cohesive 'dough' forms that can be easily shaped.
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7
Allow the mixture to cool slightly so it is comfortable to handle. Divide the mixture into 12 equal portions.
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8
Shape each portion into a round patty or an oval log about 1 inch thick, ensuring there are no large cracks on the surface.
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9
Set up your breading station: one bowl with flour, one with soy milk, and one with panko breadcrumbs.
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10
Dredge each patty in flour (shake off excess), dip into the soy milk, and finally press firmly into the panko to coat all sides evenly.
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11
Heat the neutral oil in a heavy-bottomed pan to 350°F (175°C). The oil should be deep enough to submerge at least half the croquette.
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12
Fry the croquettes in batches of 3 or 4 for about 2-3 minutes per side, or until they reach a deep golden brown color.
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13
Carefully remove the croquettes with a slotted spoon and drain on a wire rack or paper towels to maintain crispness.
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14
Serve immediately while the centers are steaming and the crust is at its peak crunch.
💡 Chef's Tips
If your okara is very dry, add a tablespoon of soy milk to the dough to help it bind better. For the crispiest results, chill the shaped patties in the fridge for 20 minutes before breading and frying. Never crowd the frying pan; frying too many at once drops the oil temperature and leads to greasy croquettes. You can bake these at 400°F (200°C) for 20 minutes, flipping halfway, if you prefer to avoid deep-frying (spray with oil first!). Always mash your potatoes while they are hot to ensure a smooth, lump-free texture that binds the okara.
🍽️ Serving Suggestions
Drizzle generously with Japanese Tonkatsu sauce or a mixture of ketchup and Worcestershire sauce. Serve alongside a mound of finely shredded raw cabbage with a sesame dressing. Pair with a hot bowl of miso soup and steamed short-grain white rice for a complete Teishoku meal. Enjoy with a cold Japanese lager or a refreshing iced green tea. Place inside a soft white bread roll with a swipe of hot mustard for a 'Korokke Sando' (croquette sandwich).