Cooked Okara (Soybean Pulp) Recipe

Name: Cooked Okara (Soybean Pulp)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 200 grams Fresh okara; 1/2 Onion; 2 Dried shiitake mushrooms; 3 cm Carrot; 50 grams Konnyaku; 1 Leek; 3 tbsp Sugar; 3 tbsp Soy sauce; 1 tbsp Mirin; 500 ml Shiitake mushroom re-hydration water + dashi soup stock; 2 tbsp Vegetable oil; 1 Green onions, minced

Servings: persons

200 grams Fresh okara
1/2 Onion
2 Dried shiitake mushrooms
3 cm Carrot
50 grams Konnyaku
1 Leek
3 tbsp Sugar
3 tbsp Soy sauce
1 tbsp Mirin
500 ml Shiitake mushroom re-hydration water + dashi soup stock
2 tbsp Vegetable oil
1 Green onions, minced

1
Re-hydrate the dried shiitake mushrooms.
2
(Don't throw away the water you use for that.)
3
Mince the ingredients and cut the green onions into small pieces.
4
Stir-fry the onions in 2 tablespoons of vegetable oil (not listed) until they're clear.
5
Add the other ingredients and cook.
6
Add the okara.
7
Cook until it becomes crumbly.
8
Add the water used to re-hydrate the mushrooms and the flavoring ingredients and simmer until the stock has gone.
9
Add the green onions last (leek is also OK), lightly cook them through, and it's complete.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 grams Fresh okara, 1/2 Onion, 2 Dried shiitake mushrooms, 3 cm Carrot, and more.

Yes, Cooked Okara (Soybean Pulp) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cooked Okara (Soybean Pulp)

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