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.
8 comments:
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!
-Laurie
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.
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!
Thank you, Nobu!
Like Malyss said....all the more reason to try it now! I'll find a restuarant that serves it somewhere...
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.
this looks really good!
authentic Japanese food looks a lot healthier than what they serve here; we don't seem to have this dish.
It is a cornmeal texture.
Anony; Thanks for your comment!
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