Meat cutlets with okara
8 servings
20 minutes
Meat patties with okara are an unusual combination of traditional minced meat and a Japanese soy product, creating a unique texture and softness. Okara, rich in fiber and protein, gives the patties lightness, making them resemble lazy cabbage rolls but without the cabbage taste. Tender meat soaked in milk and soy sauce harmoniously complements onions and spices, creating a rich flavor. Fried to a golden crust and then simmered in a small amount of water, the patties acquire juiciness and tenderness. This signature dish is perfect for family dinners or for those seeking a new culinary experience that combines Eastern and European gastronomic traditions.
1
Chop the ingredients conveniently and knead the minced meat well.
- Mince: 500 g
- Okara (soy pulp): 250 g
- Onion: 100 g
- Chicken egg: 1 piece
- Spices: to taste
- Soy sauce: 30 ml
- Milk: 70 ml
2
Form 8 cutlets and coat them in breadcrumbs or flour.
- Breadcrumbs: to taste
3
Fry on both sides, add a little water, and simmer on low heat for 15-20 minutes.
- Mince: 500 g
- Okara (soy pulp): 250 g
4
The patties turn out very fluffy with a slightly crumbly texture. They are very similar to lazy cabbage rolls but without the taste and smell of cabbage.
