Steps to Make Super Quick Homemade Cooked Okara (Soybean Pulp)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Speedy Cooked Okara (Soybean Pulp). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Cooked Okara (Soybean Pulp), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cooked Okara (Soybean Pulp) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cooked Okara (Soybean Pulp) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Cooked Okara (Soybean Pulp) using 12 ingredients and 6 steps. Here is how you cook it.

My mother-in-law added onions. At first I was surprised at the concept of cooked onions and okara, but it's got a delicious richness and sweetness. For the ingredients, feel free to add chikuwa, aburaage, burdock root, etc as desired. You get a good fragrance from the green onions and leek as soon as you add them. Definitely try it out. The amount of re-hydration water and dashi soup stock you need will depend on the moisture content of the okara. Adjust accordingly. Recipe by uronn

Ingredients and spices that need to be Make ready to make Cooked Okara (Soybean Pulp):

1. 200 grams Fresh okara
2. 1/2 Onion
3. 2 Dried shiitake mushrooms
4. 3 cm Carrot
5. 50 grams Konnyaku
6. 1 Leek
7. 3 tbsp ◎Sugar
8. 3 tbsp ◎Soy sauce
9. 1 tbsp ◎Mirin
10. 500 ml Shiitake mushroom re-hydration water + dashi soup stock
11. 2 tbsp Vegetable oil
12. 1 Green onions, minced

Steps to make to make Cooked Okara (Soybean Pulp)

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

While that is by no means the end all be all guide to cooking quick and easy lunches it is good food for thought. The stark reality is that this will get your own creative juices flowing so that you could prepare excellent lunches for the own family without needing to complete too much heavy cooking at the practice.

So that is going to wrap this up for this special food Recipe of Any-night-of-the-week Cooked Okara (Soybean Pulp). Thanks so much for your time. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!