Soy Pulp (Okara)

Soy pulp is called “okara”, made from soybeans. Tofu is made from soy milk after squeezing boiled soybeans. Soy pulp is the residue of squeezed soybeans. Soy pulp contains plenty of fibers, proteins, calcium, and potassium. You can add to minced meat to reduce animal proteins.

Soy pulp cooked with vegetables is a traditional Japanese cuisine. You can change or remove some of the ingredients.

Ingredients
Soy pulp　　　　　　　　　300g
Carrot　　　　　　　　　　100g
Konjac　　　　　　　　　　150g
Shiitake mushroom　　　　4pcs
Abura-age　　　　　　　　　2pcs
Chikuwa (fish sausage)　　　2pcs
Dashi soup　　　　　　　　800-1,000cc
Sugar　　　　　　　　　　60g
Soya-bean sauce　　　　　50㏄

How to cook
1. Slice konjac and carrots into 1cm x 3cm. Cut chikuwa long-half, and slice them. Soak abura-age in a hot water and drain. Slice them. Slice shiitake mushrooms.
2. Spread some oil in a pan. Cook soy-pulp, carrots, konjac, chikuwa, abura-age, and shiitake mushrooms.
3. Add dashi soup and sugar. Cook for 15 minutes.
4. Add soya-bean sauce. Cook until most of the soup is gone.