Okara (Soy Pulp)/おから

Japanese Food

This post is continued from the March 1 post on a soy milk maker.

I have made three batches of soy milk so far. My father is quite generous, and he told me that I could have the soy milk maker, and asked me to order another for him. So, the soy milk maker is now mine!

This evening, I cooked the okara from three batches of soy milk.

Unlike store-bought okara, this okara contained a lot of soy milk because I didn’t bother to squeeze it out, so I tried to evaporate the water for some time.

I just added julienne carrot, dried shiitake, and chopped naga negi, and seasoned with 2 tbsp each of soy sauce, mirin, and sake and 2 tsp instant dashi.

After simmering on low heat for about 20 minutes, the okara was still watery.

I later added some sesame seed oil for flavoring.

To be continued.

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