okara

Okara (Unohana) is a Japanese home-style simmered dish made of soy pulp, vegetables, shiitake mushroom, and hijiki seaweed. It can be a tasty and satisfying vegan dish with using kombu dashi!

Okara (Unohana)

½ lb okara ((raw; read more in the blog post))

shiitake mushrooms ((0.85 oz, 24 g))

water

carrot ((3 oz, 90 g))

aburaage (deep-fried tofu pouch) ((0.7 oz, 20 g))

hijiki seaweed ((2 g))

½ block konnyaku (konjac) ((4.5 oz, 128 g))

oz French green beans (haricots verts)

½ Tbsp sesame oil (roasted)

dashi (Japanese soup stock; click to learn more)

mirin

Tbsp sake

Tbsp usukuchi (light-colored) soy sauce

Tbsp sugar

salt

Gather all the ingredients.

Soak the dried shiitake mushrooms in ½ cup water (I use a 2-cup measuring cup). Place a heavy object (I use a small bowl) over the mushrooms so they will be submerged completely. Set aside.

In a small bowl, combine hijiki seaweed and 4 Tbsp water. Set aside to rehydrate.

Cut the konnyaku into ¼ inch (6 mm) slices, about a pencil width. Then cut in half widthwise.

Cut into thin ¼ inch (6 mm) strips.

Bring a medium pot of water to a boil. Meanwhile, snap/trim the ends of the green beans, if they haven’t been trimmed.

When the water is boiling, add the green beans and blanch for 2 minutes. The remaining heat will continue to cook, so careful not to overcook. Drain and transfer them to a plate/tray.

In the same boiling water, add aburaage and blanch for 10 seconds on each side, flipping once. Transfer to the plate/tray.

In the same boiling water, add the konnyaku. Cook for 2-3 minutes to remove astringency. Drain and transfer it to the plate/tray and set aside. You will use the same pot, so rinse quickly.

When the aburaage is cool enough to handle, cut in half lengthwise and cut into thin strips (similar to konnyaku shape).

Peel and cut the carrot into 2-inch (5-cm) pieces. Then cut into thin slabs.

Then julienne into thin strips (like konnyaku and aburaage).

Cut the green beans diagonally so the strips will be the same shape as other vegetables.

By this time, the hijiki seaweed should be rehydrated. Drain well and set aside.

In the same medium pot, add the okara (no need to add oil) and stir fry on medium-low heat for 5-6 minutes.

The okara may stick to the pot (especially if you’re using stainless steel like mine), but don’t worry. I usually use a silicone spatula to scrape it off. When the okara is dry and crumbly, remove it from the heat and set aside.

By this time, the dried shiitake mushrooms should be rehydrated and soft. Squeeze the liquid from the mushrooms and save the liquid in the measuring cup. We’ll be using the liquid in the next step. Discard the tough stem of the mushrooms and thinly slice the mushroom caps.

Now the shiitake dashi (reserved shiitake liquid) should be down to about ⅓ cup. We will combine this shiitake dashi with the ⅔ cup dashi prepared in advance. Altogether, you will have 1 cup of dashi. Shiitake dashi may contain some debris, so I recommend straining it over the measuring cup to catch any impurities.

To Prepare Ingredients

In a medium pot, heat 1 ½ Tbsp sesame oil on medium heat. When it’s hot, add the carrot and coat it with oil.

Then add shiitake mushrooms, aburaage, konnyaku, and hijiki seaweed.

Stir all together for 1-2 minutes. Then add 1 cup dashi.

Add 2 Tbsp mirin, 1 Tbsp sake, 2 Tbsp usukuchi soy sauce (use light-color soy sauce if possible), and 2 Tbsp sugar.

Mix all together, reduce the heat to medium-low, and cover to cook for 4-5 minutes. We cook covered so we don&#039;t lose the cooking liquid.

Open the lid and add the okara.

Stir to combine the okara with other ingredients. The okara will quickly absorb all the moisture. Keep stirring and cook on medium-low heat for 4-5 minutes.

Add ½ tsp salt and check the flavor. If not strong enough, add a bit more salt.

Continue to cook until the liquid on the bottom of the pot is completely evaporated. Add the green beans 1-2 minutes before finishing.

Quickly mix all together and don’t overcook. Serve warm, room temperature, or chilled.

To Cook Okara (Unohana)

You can keep the leftovers in an airtight container and store them in the refrigerator for 3 days or in the freezer for a month.

To Store

Check out how you can turn your soybean pulp into a meal with this easy and delicious recipe. These patties are simple to make and make a perfect meal or snack by itself.

Soybean pulp (okara) patty

lb (~453 grams) soybean pulp

carrot (finely diced)

green onion (finely chopped)

(94 grams) all-purpose flour

cornstarch

nori

mushrooms seasoning

pepper

½ cup of water (plus more if needed)

cooking oil

sesame seeds (as garnish)

Sweet Thai chile sauce

cilantro

lime juice

Make the patties. Combine the soybean pulp, carrot, chopped green onion, all-purpose flour, cornstarch, and the seasoning in a large mixing bowl. Mix with your hand until well combined.

Gradually add the water to create a slightly wet paste. Then, add nori strips and mix until incorporated. Divide into 8 to 10 equal portions.

Shape the patties. Gently press each portion into a disk, about 4-inch wide and 1-cm thick.

Cook the patties. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom of the pan. Cook in batches if needed, gently slide the patties into the pan, slightly apart. Flatten each patty slightly with the back of your palm.

Cover the pan with a lid and turn down the heat but maintain a light sizzle. Pan-fry for about 2 to 3 minutes or until golden brown.

Uncover, slide a spatula under the patty, and flip. If the patty is undercooked, cook for another minute. Once flipped, cover and cook the other side for another 2 to 3 minutes. Tip: For a more golden brown outer layer, pan-fry each side for another minute or so, uncovered.

While the patties are cooking, make the sauce. Whisk together 3 tablespoons of sweet Thai chile sauce, chopped cilantro, and lime juice in a bowl until well combined.

When the patties are ready, transfer to a plate, sprinkle with toasted sesame seeds, and serve warm or at room temperature with the prepared sauce.

https://www.youtube.com/watch?v=kyLyTIxVKxY

Ever wondered what to do with the soybean pulp (okara)? They make delicious patties like this recipe.

Full recipe instructions: https://woonheng.com/soybean-pulp-okara-patty/

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Ingredients
1 lb (~453g) soybean pulp
1 small carrot finely diced
2 stalks green onion finely chopped
¾ cup (94g) all-purpose flour or use gluten-free flour
2 tablespoons cornstarch
1 nori sheet cut into strips
1½ teaspoon salt
¼ teaspoon mushrooms seasoning
dash of pepper
½ cup of water plus more if needed
cooking oil
toasted sesame seeds as garnish
Sauce
Sweet Thai chile sauce
a handful of chopped cilantro
a squeeze of lime juice

#soybeanpulp #okara #veganfood #veganrecipes

Don't discard your soybean pulp (okara) - Make these patties instead!

A hearty, savoury, beautifully textured burger patty that holds together perfectly on the barbecue or fry pan.

Okara burger patty - Best vegan burger!

tbsp chia seeds

¾ C plain flour

¼ C arrowroot flour (or tapioca (interchangeable))

tsp baking soda

tsp ground smoked paprika

tsp cumin

tomato paste

soy sauce

cooked brown rice

yeast

tbsp finely chopped fresh coriander

Chia egg

Make a chia egg by combining chia seeds and water in a small bowl. Mix through tomato paste, worcestershire sauce and soy sauce and set aside for 5 minutes.

Dry ingredients

In a large mixing bowl combine plain flour, arrowroot (tapioca) flour, baking soda, salt, mixed dry herbs, smoked paprika and cumin.

Combine

Make a well in the centre of your flour mixture and pour in the chia egg mixture. Add in the cooked rice, okara, coriander and nutritional yeast. Mix until combined and a dough-like mixture forms. Note: It should be moist but hold together when pressed between your fingers. If it’s too dry, add a tsp of water at a time. If it’s too wet, add one teaspoon of flour at a time. 

Refrigerate

Line a large plate or tray with baking paper. With wet hands shape about ⅓ cup size balls into a 1cm-ish thick burger patty. Place onto baking paper and continue with the remaining batter to make approx 8 burgers. Note: I do 2 layers on a plate with a piece of baking paper between.Cover and refrigerate for at least 30 minutes (but up to a day if you want to make them in advance). 

Cook

When you are ready to cook them, heat a generous dollop of olive on a fry pan or barbecue plate to a medium-high heat. Place the burger on the fry pan/barbecue plate, it should sizzle. Repeat with as many will comfortably fit (I do 4 at a time). Cook for 5 minutes per side. Serve on a sourdough roll with lettuce, sautéed mushrooms, pickled sliced beetroot and barbecue sauce.

I made this quiche with frozen okara and other ingredients I had on hand. Adjust the baking time depending on the heat of your oven. You could use just about any veggies you like! Recipe by Makochin

Okara Quiche

Okara

Spinach

ml Milk

tbsp Cake flour

Salt and pepper

Butter (or margarine)

Pizza cheese

Boil the spinach (about 90 seconds in a 500 W microwave) and squeeze to drain. Cut the ham into about 1 cm wide strips.

In a bowl, mix the cake flour and milk well so lumps don't form. Mix the okara, egg, and Step 1 into the mixture.

Season with the salt and pepper. Butter a heat-resistant container and pour the mixture from Step 2 into the container. Sprinkle pizza cheese on top.

Bake in a toaster oven for about 10 minutes or until the cheese has browned. Enjoy.

These quick and easy pan-fried vegan no-chicken nuggets are crispy, textured, protein-packed and super moreish. Pair them with your favourite sauce - I like to mix a little barbecue with sweet chilli sauce.

Okara and brown rice nuggets

¼ C plain flour

¼ C arrowroot flour/powder/starch ((tapioca flour/powder/starch))

vegetable stock powder

garlic powder

½ tsp dried mixed herbs (eg. Italian herbs

cumin

½ tsp baking soda

tsp flaxseed meal

tsp white rice vinegar

tsp shiro miso paste

3.5 C okara

brown rice

¼ C rice flour

Oil olive oil oil

whisk

In small bowl or jug, whisk the flaxseed, water, vegenaise, rice vinegar and miso paste. Set aside for 5 minutes.

combine

In a large mixing bowl, combine the plain flour, arrowroot flour, veg stock powder, garlic powder, mixed herbs, cumin, baking soda and salt. Make a well in the center and pour in the wet ingredients, brown rice and okara. Mix into a firm batter.

form

Line a large plate or baking tray with baking paper. Place the rice flour onto a small plate or bowl. Using wet hands, form about 1 tbsp size nugget shapes. Drop each nugget into the rice flour on to lightly coat both sides and then place on the baking paper. You should get around 18-20 nuggets.

Heat about 1 tbsp each of olive oil and coconut oil on the fry pan. On high heat, pan-fry nuggets for 6 minutes on each side. Don’t overcrowd the pan - it’s best to cook them in 2 batches.

serve

Let cool slightly on some paper towel and serve with your favourite sauce!

Top 5 okara recipes from across the web

The most viewed okara recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Okara (Unohana)

Soybean pulp (okara) patty

Okara burger patty - Best vegan bur...

Okara Quiche

Okara and brown rice nuggets

Top 5 okara recipes from across the web

The most viewed okara recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Okara (Unohana)

Soybean pulp (okara) patty

Okara burger patty - Best vegan bur...

Okara Quiche

Okara and brown rice nuggets

The most viewed okara recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine