Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, cooked okara (soybean pulp). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
This video will show you how you to make delicious okara (soy bean pulp) biscuits in your kitchen. You can create homemade tofu then use the soy bean pulp. I have only used okara that is leftover from making homemade soy milk.
Cooked Okara (Soybean Pulp) is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Cooked Okara (Soybean Pulp) is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook cooked okara (soybean pulp) using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cooked Okara (Soybean Pulp):
- Make ready 200 grams Fresh okara
- Make ready 1/2 Onion
- Prepare 2 Dried shiitake mushrooms
- Take 3 cm Carrot
- Prepare 50 grams Konnyaku
- Prepare 1 Leek
- Take 3 tbsp ◎Sugar
- Prepare 3 tbsp ◎Soy sauce
- Prepare 1 tbsp ◎Mirin
- Make ready 500 ml Shiitake mushroom re-hydration water + dashi soup stock
- Prepare 2 tbsp Vegetable oil
- Prepare 1 Green onions, minced
Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. If you make soymilk by machine, the okara will be cooked during the process.
Steps to make Cooked Okara (Soybean Pulp):
- Re-hydrate the dried shiitake mushrooms. (Don't throw away the water you use for that.) Mince the ingredients and cut the green onions into small pieces.
- Stir-fry the onions in 2 tablespoons of vegetable oil (not listed) until they're clear.
- Add the other ingredients and cook.
- Add the okara. Cook until it becomes crumbly.
- Add the water used to re-hydrate the mushrooms and the ◎ flavoring ingredients and simmer until the stock has gone.
- Add the green onions last (leek is also OK), lightly cook them through, and it's complete.
Okara will usually hold everything together quite well. However, if you have drier pulp or if the potato used is quite dry or powdery, you can add a couple tablespoons of strong vegetable broth to make it more sticky. Other liquids can be used, but I prefer the flavour of double strength vegan chicken-style. Okara is the leftover soybean pulp from making soy milk. While this "waste" is usually thrown To clarify, what we need for this recipe is wet/fresh okara, which is the soybean pulp we get from Nart
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