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
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):
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
Soy milk or veggie stock
Oil (olive oil in my case)
Panko (any old bread - just dehydrate it then, blend it until it becomes powdery.)
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!!!