Okara Patties

• 100 grams Fresh okara
• 100 grams Ground chicken
• 2 tabelspoons Hijiki (dried)
• 1 dash Edamame
• 1 dash Carrot
• 1 Egg
• 1 dash Ginger (grated)
• 1 small amout each Salt, sake (for seasoning before cooking) 1:1:1:1 ratio Sake, mirin, sugar and soy sauce (for flavoring)

1. Soak the hijiki in plenty of water to rehydrate.
2. Pop the edamame out of their pods, and finely chop the carrot.
3. Add the ground chicken in a bowl, add the salt and combine well.
4. Add the okara, egg, sake and ginger and mix more.
5. When it is well mixed, add the hijiki, edamame, carrot and mix even more.
6. Heat a small amount of oil in a skillet, and pan-fry the okara patties.
7. When the bottom is browned, flip the patties, pour in the water, and braise to cook through.
8. Once the patties are cooked through, add sake, mirin, sugar and soy sauce to taste.
9. Add the katakuriko slurry (mixture of katakuriko and water not listed) to thicken the sauce and it is done.
10. Try sandwiching the patties with lotus root.
11. It is yummy.
12. Place it over a bowl of rice, top it with a sunny-side up to make an okara patty rice bowl.

fresh okara, ground chicken, tabelspoons, carrot, egg, ginger, amout

Taken from cookpad.com/us/recipes/147565-okara-patties (may not work)