Okara Fritters – The Aimless Cook at Downtownfood

Okara Fritters by The Aimless Cook

On today’s show, I am with Chef Darren Maclean from Downtownfood as we make some delicious okara fritters on part 3 of our special on soybeans.

The first thing you’re gonna need is some okara. Okara is the leftover lees, or pulp from the soymilk making process, and if you haven’t watched our soymilk episode, you can watch it by clicking the annotation or on the link in the video description below.

We put together something simple using some minced pork and vegetables that we’ll include in today’s recipe, but you can use whatever ingredients you have on hand.

You will need:

  • 7 oz. okara
  • 3 oz. minced pork
  • 1 teaspoon chili paste
  • 1 teaspoon ginger, minced
  • 1 teaspoon sugar
  • 1 tablespoon mirin
  • 2 tablespoons soy sauce
  • 3 green onions, chopped
  • 1 carrot, grated
  • ½ cup oyster mushrooms, chopped
  • 2 eggs
  • a pinch of salt
  • 2 tablespoons kimchi
  • 1 cup flour
  • 1 cup dashi

Combine the ingredients into a large mixing bowl and mix well to make a batter. Put in saucepan on medium high and cook slowly for about 6-8 minutes, stirring often until the mixture absorbs most of the liquid. You should have something like thick pancake batter or mashed potatoes.

Heat some oil in a pot or deep fryer to about 325F. Using 2 spoons, carefully drop the batter into the oil and cook for 4-5 minutes until golden brown.

Drain well on paper towels and serve with your favourite toppings.

We used green onions, nitsume (unagi sauce), gochujang, and kewpie mayo.

The first thing I should say about these okara fritters is that they are very light and fluffy in texture. The okara absorbs flavours very well resulting in a very tasty bite.

What is your favourite deep-fried food?

One Response to Okara Fritters – The Aimless Cook at Downtownfood

  1. Toshiko Suisei says:

    Hello Chef, My favorite deep-fried food has to be panko-breaded shrimp with a shoyu-based dipping sauce.

    I really enjoyed your 3-part soy bean video series. Thanks to Chef Darren for sharing his experience. And I also really enjoyed your Graham Greene impersonation throughout the series. hehe

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