Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, rich cooked okara (stewed okara). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Hi everyone Welcome Back to my Channel. Im uploading my videos everyday guys, hope to. Okara is a nutritional powerhouse, containing soluble and non-soluble fiber, protein, calcium they use fresh okara ('biji' in korean) to make a stew/soup thing.
Rich Cooked Okara (Stewed Okara) is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Rich Cooked Okara (Stewed Okara) is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have rich cooked okara (stewed okara) using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Rich Cooked Okara (Stewed Okara):
- Prepare 250 grams Fresh okara
- Prepare [Ingredients]
- Get 1 pack Shiitake mushrooms
- Make ready 1 Burdock root
- Take 5 cm Carrot
- Make ready 1/2 Konnyaku
- Take 2 Chikuwa
- Prepare 1 Aburaage
- Prepare 1 Thinly sliced green onion
- Make ready [The flavoring ingredients]
- Get 100 ml ○Dashi stock
- Get 4 tbsp ○Sake
- Make ready 2 tbsp each ○Sugar, soy sauce, mirin
- Make ready 1/2 tsp ○Salt
Both cooked and toasted okara work well in baked goods, freeze well, and can be stirred by the spoonful into hot cereals. Okra is a green, fiber-rich pod popular across the American South, India, and parts of Africa. As it cooks, it can become gooey or slimy. Soupoukandia is a Senegalese seafood stew flavored with chiles and palm oil and thickened with okra.
Instructions to make Rich Cooked Okara (Stewed Okara):
- Julienne the shiitake mushrooms and carrots, and cut the burdock root into long, thin shavings.
- Cut the konnyaku in half horizontally and then into thin strips. Slice the chikuwa into rounds, cut the aburaage in half horizontally and then into thin strips.
- Heat vegetable oil in a deep pot, and sauté all of the vegetables and konnyaku except the green onions.
- Add the chikuwa and aburaage once the vegetables have softened, and sauté some more.
- Once the oil has coated everything, add in the okara and ○ ingredients, and stir while simmering.
- One the dish has thickened and become moist, add in the green onions, give it a quick stir, and it is done.
Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Okra is a nutritious vegetable that can be cooked by boiling or frying. Regardless of your cooking method, wash and slice your okra first. My dinner of kongbiji jjigae, or okara stew, at Ose Gye Hyang was such a moment. Okara is the Japanese name for soybean lees - the fibre-rich byproduct of making soymilk.
So that is going to wrap it up with this special food rich cooked okara (stewed okara) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
