HOMERecipeWinter Feast Special:Okara Gratin

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.

White sauce

You can quickly turn it into a sauce by stirring with three chopsticks in one hand. You can also make it delicious by substituting soy milk for half of the milk

Western food

Vegetable side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 20 minutes

Excluding preparation time for dried okara

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How to make it

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

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

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

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