February 12, 2009

Unohana (Sauteed Okara)

Okara is a left after making soy milk.
But it is a nutritious food.
Okara is also known as excellent diet food.
Because it is low in fat and rich in fiber.

We usually stir-fry okara in a pan without oil, and take out okara from the pan.
Heat a little of salada oil in the pan.
Stir-fry some vegetables and other ingredients such as carrot, shiitake-mushroom, spinatch, green beans, aburaage , konnyaku and sakuraebi(small dried shrimp) in the pan.
Add okara(stir-fried), soy sauce, sake, mirin, sugar, dashi-soup to the pan.
And simmer them with stirring until liquid is gone.

We usually have it as side dish.


Laurie said...

Good afternoon, Nobu!

I love soybeans, but Okara is really hard to get in New York, so I have not had it. I cannot imagine the texture. Is it grainy like sand, or pumpkin seeds? Or is it more like cornmeal?

Many thanks! Can't wait to ask for some!


nobu said...

Hello Laurie.
Thanks for your comment.

Sorry, I can't explan it well.
Okara is not jucy, and not glutinously.
It has plain taste.

Sorry, I can't explan it well.

Malyss said...

It has nothing to do with the things I know, so it's difficult to compare or to imagine, but it looks good.On my list if one day I come to Japan!

Laurie said...

Thank you, Nobu!

Like Malyss said....all the more reason to try it now! I'll find a restuarant that serves it somewhere...

Zentaro said...

I love Okara. I use it in a variety of dishes. I have even put it in gyoza before.

I remember one time I was visiting Portland Oregon and I saw that they were giving it away for free in a local Japanese food store.

Rabbittrick said...

this looks really good!
authentic Japanese food looks a lot healthier than what they serve here; we don't seem to have this dish.

Anonymous said...

It is a cornmeal texture.

nobu said...

Anony; Thanks for your comment!

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