Do you know Unohana (卯の花) ? It’s a Japanese dish, based on the insoluble pulp remaining after making soy milk and tofu (Wiki ?). It’s also often called Okara (おから).
Today we’ll present you a classic Japanese recipe.
Ingredients (for 5-6 people)
- Shiitake – (minced) ×3
- Carrot – (minced) ×1/2
- Colza oil – one teaspoon
- Soy pulp – 280g
- Dashi-shoyu – 3 tablespoons
- Cane sugar – one tablespoon
- Myoga – (minced) ×3
- Leeks – (minced) ×1/3
? Preparing the soy pulp
Heat it for one or two minutes in the microwave to evaporate the excess water.
- Sauté all ☆ in a frypan until cooked.
- Add ★ to the pan and continue frying until all water has evaporated.
- Turn off the fire. Add and mix the Myoga and leeks (Yakumi).
You can keep the mix for 3-4 days in the refrigerator.
You can also keep it for a month in the freezer. Separate the Unohana into small portions before freezing to make it easier to use when making bentos.