Okara Gratin
Normally, wheat flour is used to make white sauce, but by using okara instead of wheat flour, it becomes healthier. When frying chicken thighs in a frying pan, the meat will release fat, so you only need salad oil. The key is to brown the skin well
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Make the okara white sauce. Put all the ingredients in a frying pan and heat until it becomes a sauce. Season with salt and pepper and remove from heat
2
Cut the chicken thighs into bite-sized pieces, sprinkle with salt and pepper, rub together to season, parboil the shrimp in salted water, boil the broccoli for about 30 seconds, then place in ice water
3
Heat a frying pan and cook the chicken thighs (2) skin-side down. Once they are well browned, add the shrimp and broccoli (3) and continue to stir-fry
4
Transfer [3] to a gratin dish and pour the white sauce from [1] over it. Top with melted cheese and bake in a preheated oven at 180°C for about 10 minutes
5
Once the surface is nicely browned, remove from the oven and serve on a plate
Ingredients for 3 people
-
[White sauce with okara]
- Dry okara
- 50g
-
- milk
- 200cc
-
- Fresh cream
- 50cc
-
- Unsalted butter
- 15g
-
- salt
- A little
-
- Pick it
- A little
-
- Chicken thigh
- 120g
-
- shrimp
- 6 tails
-
- broccoli
- 50g
-
- Melting cheese
- 2
[PR]
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