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Fried Okara Balls with Teriyaki Sauce
Vegetarian balls made from okara (soy pulp) mixed with vegetables, fried at 180 °C then glazed with a homemade teriyaki sauce. A tasty way to use leftover okara and enjoy simple, quick Japanese cooking.
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Critical Success Points
- • Rehydrate the shiitake at least 2 hours before preparation.
- • Fry the balls at 180 °C to obtain a golden crust without burning.
- • Reduce the teriyaki sauce properly so it coats the balls without being too liquid.
Safety Warnings
- • Frying oil reaches 180 °C: handle with care, avoid splatters.
- • Use kitchen gloves or a long handle to remove the balls from hot oil.
- • Be careful with the knife when cutting vegetables.
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