Cooked Okara (Soybean Pulp)
Cooked Okara (Soybean Pulp)

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, cooked okara (soybean pulp). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Cooked Okara (Soybean Pulp) is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Cooked Okara (Soybean Pulp) is something that I have loved my whole life. They are fine and they look wonderful.

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.

To get started with this particular recipe, we have to prepare a few components. You can have cooked okara (soybean pulp) using 12 ingredients and 6 steps. Here is how you can achieve that.

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The ingredients needed to make Cooked Okara (Soybean Pulp):
  1. Prepare 200 grams Fresh okara
  2. Get 1/2 Onion
  3. Take 2 Dried shiitake mushrooms
  4. Make ready 3 cm Carrot
  5. Prepare 50 grams Konnyaku
  6. Take 1 Leek
  7. Make ready 3 tbsp ◎Sugar
  8. Get 3 tbsp ◎Soy sauce
  9. Take 1 tbsp ◎Mirin
  10. Make ready 500 ml Shiitake mushroom re-hydration water + dashi soup stock
  11. Get 2 tbsp Vegetable oil
  12. Get 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.

Instructions to make Cooked Okara (Soybean Pulp):
  1. 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.
  2. Stir-fry the onions in 2 tablespoons of vegetable oil (not listed) until they're clear.
  3. Add the other ingredients and cook.
  4. Add the okara. Cook until it becomes crumbly.
  5. Add the water used to re-hydrate the mushrooms and the ◎ flavoring ingredients and simmer until the stock has gone.
  6. 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

So that’s going to wrap this up for this exceptional food cooked okara (soybean pulp) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!