Okara Unohana Recipe

I absolutely adore this recipe because it transforms humble okara into a savory, umami-packed delight that’s both comforting and nourishing. Plus, it’s a fantastic way to practice sustainable cooking by using every bit of the soybeans, giving me those eco-friendly vibes I love!

I love making unohana from okara because it is such a delicious way to utilize this nutrient-rich byproduct of soy milk. Okara can sometimes be a little tricky to work with because it is so moist, but I have gotten the hang of it.

So I sauté some hearty ingredients—like julienned carrots, shiitake mushrooms, and the optional edamame—in fragrant sesame oil. Then I mix it all up with okara, which is kind of like mixing it with the contents of a beanbag, because soybeans are not limpid until they become soy milk.

The mixture is then seasoned magnificently.

Ingredients

Okara:
An abundant fiber-rich byproduct of soy milk production, teeming with protein, and found mainly in soy milk, it seems.

Carrot:
Contributes sweetness and provides an excellent source of beta-carotene and fiber.

Shiitake Mushrooms:
Savory taste with umami undertones; loaded with nutrients and superfoods.

Edamame:
You can choose to; they supply your body with proteins, vitamins, and essential fatty acids.

Konnyaku:
Adds texture and a subtle taste; low-calorie, zero-carb.

Sesame Oil:
Gives off a nutty smell and provides nutritious oils.

Soy Sauce:
Flavor of salt; contains umami and boosts flavor.

Mirin:
Sweet rice wine: It contributes sweetness and depth.

Ingredient Quantities

• 1 cup okara (soybean pulp)
• 1 carrot, julienned
• 6 shiitake mushrooms, soaked and sliced
• 1/2 cup edamame (shelled), optional
• 1/2 block konnyaku, sliced thinly
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 2 tablespoons sugar
• 1 cup dashi stock (or water)
• 2 tablespoons sliced green onions (for garnish)

Instructions

1. In a large pan, over medium heat, warm the sesame oil.

2. Put the sliced shiitake mushrooms, thinly sliced konnyaku, and julienned carrot into the pan, and sauté for about 3–4 minutes until they soften.

3. The okara should be added to the pan and cooked for 2-3 minutes, stirring to combine it with the vegetables.

4. Add the dashi stock (or water), soy sauce, mirin, sake, and sugar. Combine them very well and mix them until they become a pretty homogeneous flavor base.

5. Lower the heat and let the mixture simmer for about 10 to 12 minutes. Stir it occasionally, and allow the okara to absorb all the liquid and flavors.

6. Stir the edamame into the mixture and cook for 2 more minutes until warmed through.

7. Sample the concoction and fine-tune the flavor, bolstering the soy sauce or sugar as necessary.

8. Remove the heating element and allow the Okara Unohana to cool a little; this ensures the flavors blend even better.

9. Serve the mixture in bowls, warm or at room temperature.

10. Before serving, add sliced green onions for garnish.

Equipment Needed

1. Large pan
2. Stove or heat source
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Knife
7. Wooden spoon or spatula
8. Bowls for serving

FAQ

• Can I use fresh shiitake mushrooms instead of dried?Fresh shiitake mushrooms can be used, but their flavor is not as intense. Dried mushrooms provide a much richer taste when soaked.
• What is the purpose of okara in this dish?A delightful texture is added by okara, which is also an excellent source of fiber and protein, thereby greatly upping the nutritional value and heartiness of the dish.
• Is there a substitute for konnyaku?You can use konnyaku or omit it entirely if firm tofu is not available. The texture will differ, but it will still be tasty.
• Can this dish be made in advance? Yes, Okara Unohana can be made in advance and stored in the refrigerator for up to 3 days. It often tastes better as the flavors meld.
• What’s an alternative to dashi stock?If dashi is not on hand, you can use water, though you might want to add a bit more soy sauce or some vegetable stock to achieve a similar flavor profile.
• How can I make it spicier?To introduce some heat, you can add a small amount of chili oil or finely sliced fresh chili peppers.

Substitutions and Variations

Firm tofu that has been crumbled can be used in place of okara. The substitution yields a product in the same texture family as okara, so using firm, crumbled tofu does not affect the outcome of the recipe.
Shiitake mushrooms: As a substitute, use button mushrooms or cremini mushrooms.
If you cannot find konnyaku, you can firm tofu in its place or leave it out entirely.
Soy sauce: For a gluten-free option, use tamari or coconut aminos.
Dashi is not readily available. Vegetable stock or water with a pinch of seaweed can be used.

Pro Tips

1. Enhance Flavor with Mushroom Soaking Liquid Use the soaking liquid from the shiitake mushrooms as part of the dashi stock or water. This adds a deeper umami flavor to the dish.

2. Konnyaku Preparation To remove the konnyaku’s natural odor and improve its texture, blanch it briefly in boiling water before slicing. This step makes it more absorbent to the dish’s flavors.

3. Caramelizing for Depth Sauté the mushrooms and carrots a bit longer until they slightly caramelize. This adds sweetness and depth to the dish’s flavor profile.

4. Adjusting Liquid Consistency If you prefer a drier texture, simmer the mixture for a few extra minutes at the end to reduce the liquid further, enhancing the absorption by the okara.

5. Chill for Enhanced Flavor Consider making this dish a day in advance and chilling it overnight. The flavors meld and intensify when reheated or served at room temperature the next day.