A Gyoda Speciality: Jelly Fries

A Gyoda Speciality: Jelly Fries

These are a "B-class gourmet" speciality of Gyoda in Saitama prefecture. They don't have jelly in them though! They are dense and soft on the inside and crispy on the outside with no batter or breadcrumb coating. They're healthier than croquettes, and children love them.

Ingredients: 18 fries

Fresh okara
300 g
300 g (about 4)
170 g (1 onion)
1/2 (50 g)
Skim milk
2 tablespoons
Cake flour
30 g
a small amount
a small amount
Japanese Worcestershire-style sauce
To taste


1. Boil the potatoes and mash them with a fork. Add the skim milk and salt and pepper while still hot, and mix well.
2. Finely chop the onion and carrot, and mix them with the okara and flour. Add the mashed potato from Step 1 plus the egg, and mix well until smooth and moist.
3. Form them into small oval patties that are about 50 g each.
4. I usually deep fry them after resting them in the refrigerator for 1-2 hours. I think it's OK to deep fry them immediately though.
5. Deep fry in 160°C oil for 1 to 2 minutes per side until browned to your liking.
6. Dip the freshly fried fries in Japanese Worcestershire-style sauce, and they're done!

Story Behind this Recipe

I go to eat jelly fries at a speciality restaurant in Gyoda City occasionally since I like them a lot. I wanted to eat them at home too, and after a lot of research I made my own version, which were approved by my kids, who eat them up happily. Eat more okara; it's really good for you!