Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, okara and cabbage quiche. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Lay the cabbage in the crust, followed by the corned beef. Watch this video tutorial and try out this protein-rich meal for yourself. Okara is a waste product in soy production, and thousands of tons of this nutritious gold gets tossed out every day.
Okara and Cabbage Quiche is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Okara and Cabbage Quiche is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have okara and cabbage quiche using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Okara and Cabbage Quiche:
- Get 100 grams Fresh okara
- Make ready 1 to 2 leaves Cabbage
- Make ready 100 grams Ground meat
- Get 100 ml ★Milk
- Get 50 ml ★Mentsuyu
- Take 2 medium ★Egg
- Take 1 tbsp ★White flour
- Make ready 1 Butter (or margarine)
- Make ready 1 as much or little (to taste) Any kind of cheese
Green Pepper or Onion or Shimeji or Carrot or Eggplant or Spinach or Bamboo Shoot. Another way to use up soy pulp (aka okara) is to mix them into pancakes. Mini quiche are a win in more ways than one. You get all the best parts of quiche — a flaky crust and cheesy, eggy center — in an adorable, bite-size shape, they take less time to bake, and you can make multiple flavors in one go.
Steps to make Okara and Cabbage Quiche:
- Preliminaries: Dry-roast the okara in a frying pan. Chop up the cabbage into about 1cm-wide pieces.
- Melt some butter in a frying pan and stir-fry the cabbage and meat.
- Mix in the dry-roasted okara pulp and let the flavors penetrate.
- Transfer into a bowl and mix in all the ★ ingredients.
- Transfer into the pan and top with cheese of your choice. Bake for 20 to 30 minutes at 200℃ and it's done!
They're the perfect appetizer to feed a crowd, or fun addition to any brunch. Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Prepare the cabbage I usually don't slice it—instead, I cut it in squares; to do it, cut off the stem and start slicing the cabbage lengthwise, and then While the cabbage and potatoes are cooking, chop carrots, onions, and beets.
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