March 12, 2011

Okara Ice Cream/おからアイスクリーム

Despite the greatest earthquake in Japanese history, which hit the Tohoku and other areas yesterday, I decided to make okara ice cream today.

3 eggs
80 g sugar
200 g okara, previously frozen and thawed
Note that my okara is quite watery (should I say "milky"), and probably contains 30-50 g soy milk.
Small amount of vanilla essence

You will need an electric whisk and 2 bowls.


1. Separate yolks and whites of eggs.
2. In the bowl containing whites, add 40 g sugar, and make meringe.
3. In the bowl containing yolks, add 40 g sugar, and whisk well.
4. In the bowl mentioned in 3., add okara, and mix well.
5. In the bowl mentioned in 4., add meringe. Mix lightly. Add vanilla essence.
6. Transfer contents to a tupperware container and put in the freezer.

卵 3個
砂糖 80 g
おから 200 g(冷凍し、解凍したもの)
私のおからはとても水っぽく(豆乳っぽく?)、多分、30~50 gくらい豆乳が含まれています。
バニラエッセンス 少量



1. 卵を黄身と白身に分ける。
2. 白身の入ったボールに砂糖を40 g入れ、メレンゲを作る。
3. 黄身の入ったボールに砂糖を40 g入れ、泡だて器でよく混ぜる。
4. 3.のボールにおからを入れ、よく混ぜる。
5. 4.のボールにメレンゲを入れる。軽く混ぜる。バニラエッセンスを入れる。
6. 中身をタッパーに移し、冷凍庫に入れる。

100 g okara in the bowl on the left:
左側のボールにはおからが100 g:

Ready to be put in the freezer:

About 3 hours later, the ice cream looked like this:

I had some. Not bad, but not good, either. Later, after supper, my family had it, too, and said they liked it. My wife had a lot of it!

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