Simmered Okara with Canned Fish. A typical Okara dish Japanese and Okinawans prepare is Okara sauteed with a variety of root vegetables and/or fish cake, flavored with a shoyu I actually had Jook in mind when thinking about "new" ways to use Okara. I can totally see simmering Okara in some turkey stock, along with a little. This recipe for simmered okara, which combines soy sauce, carrots, sake, mirin, and few additional items, makes for a tasty combination.

Okara is full of fiber though, so just one small sea burger is quite filling. Okara is the pulp leftover from making soymilk. It's actually full of protein, fiber and other nutrients. You can Cook Simmered Okara with Canned Fish using 5 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Simmered Okara with Canned Fish

It's 150 grams of Fresh okara.
What You needis 1 of your choice Leftover vegetables.
What You needis 1 tbsp of of each Sake, soy sauce, mirin, sugar.
Lets Go Prepare of Optional (mackerel, pacific saury, tuna, etc.).
What You needis 1 can of Canned fish.

You can also sometimes buy it from Asian markets, usually frozen. Sauteed okara can also serve as a poor man's side dish with rice. It is also inoculated with Actinomucor elegans mold spores, and incubated The most popular of these is Unohana-iri , made by sauteing okara with diced vegetables, then simmering the mixture in a sweetened shoyu broth. Okara is a byproduct made from soy usually white or yellowish in color with rich amounts Copper and Selenium along with other nutrients in it.

Simmered Okara with Canned Fish instructions

Vegetables: carrot, daikon radish, Japanese leek, burdock. Just using scraps is fine! If available, use kamaboko, konnyaku noodles, or aburaage!.
ou can use anywhere from 70-180 g of canned fish, it doesn't matter! Canned salmon will work well with this..
The okara will probably expand more than you think. Since you can store it in the freezer, use half of a 350 g bag and store the rest..
Stir-fry the vegetables in oil. If you have kamaboko or aburaage, add them here. The photo shows 3 cm of daikon, 3 cm of carrot, 5 cm of leek, and a handful of daikon leaves..
Add the okara (if frozen, thaw it out first) and canned fish to the frying pan. You don't need to break apart the fish. Since you will use the juices from the can, don't throw it out..
Let's make this simple. While cooking, the canned fish will break apart. If there are still some large pieces, don't worry as this will be simmered as well..
Add enough water to just cover the okara mixture. Since the flavor will depend on the type and amount of canned fish, for now just use the canned juices and 1 tablespoon each of the flavoring ingredients..
Boil the okara until the liquid evaporates. Stir it occasionally. When it becomes the texture you want, taste it..
If you want a thicker flavor, add 1/2 tablespoon of each flavoring ingredient until the flavor is what you want. Make sure to evaporate the excess liquid. There's a bitter taste, so don't forget the sugar!.
I made it with 160 g of okara, 80 g of canned Pacific saury, 600 ml of water, and 1.5 tablespoons of each of the condiments..

Unohana - Sauteed Okara with Vegetables. Reduce heat and make the vegetables simmer. Place in miso and dissolve completely in soup. 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.