2012 Summer in Hell's Kitchen - Story 5

2012 Summer in Hell's Kitchen - Story 5

GOING HOME FOR SUMMER?  MODERN HOME-COOKING IN JAPAN HAS GOTTEN HELL'S KITCHENIZED.

Eggplant & Garlic.  Zucchini & Sesame.  

Cashew  nutty croquette.  Tomato & daikon with creamy SHIO KOJI tofu.

~ Today's menu ~

EGGPLANT STEAK WITH CRISPY GARLIC

ZUCCHINI NAMLU

SHIO KOJI TOFU SALAD

OKARA & CASHEW NUTS CREAM CROQUETTE

My problem is... there are so many recipes I want to post to my blog, but I cannot catch up with it (^^)

 So, here is a recipe for ...

OKARA & CASHEW NUTS CREAM CROQUETTE:

Ingredients (Serves 2-3ppl):

(A)

Okara 100g

Cashew nuts cream 100g (basically, blended soaked cashew nuts, miso, lime, garlic, and olive oil)

1/8 white onion, chopped

Fresh green veggie of your choice (1 stalk of green onion, chopped, and a bit of cilantro in my case.)

2 tbsp Soy sauce

Salt & pepper, as you wish

1 tsp Sesame seeds, slowly roasted in a pan

(B)

Soy milk or veggie stock

Oil (olive oil in my case)

Flour

Panko (any old bread - just dehydrate it then, blend it until it becomes powdery.)

Methodology:

1. Mix all the ingredients (A).  Add soy milk or veggie stock to hydrate, if necessary. 

2. Form balls with (1).  Then, coat it with a mixture of flour and water, then panko.  Fry it in mid-heat till the outer skin gets golden brown.

 Good appetizer for Summer (^^)  high protein, low carb.  Fried in olive oil!

I wish I made garlicky tomato sauce to serve with these croquetts...   

Thank you for reading my blog!

Once day, one recipe!!

Have a nice day!!!