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

【spices (薬味:Yakumi)】

  • 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.


  1. Sauté all ☆ in a frypan until cooked.
  2. Add ★ to the pan and continue frying until all water has evaporated.
  3. 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.

Leave a comment

Your email address will not be published. Required fields are marked *