Braised Okara (Soy Pulp)

Use vegetable broth to make this fine and delicious braised dish. Evaporating the liquid from the soy pulp is the key to lock in the flavors inside. When boiling vegetables, add the shaved burdock root to it and garnish with thinly sliced leeks once the liquid in the soy pulp evaporates to add some texture for an interesting and luxurious braised okara. You can leave it in the fridge for a day and it will still taste delicious. Please refer to the recipe for Shojin Dashi broth.

Ingredients (4 servings)

  • 2 pieces dried Shiitake
  • 200g Soy pulp (okara)
  • 30g Carrots
  • 30g Konnyaku
  • 1 Tbsp Sesame oil
  • 250ml Shojin Dashi broth
  • 1 Tbsp Sugar
  • 1 Tbsp Mirin
  • 1 Tbsp Sake
  • 2 tsp Light soy sauce
  • 1/3 tsp Salt



Soak the dried Shiitake in water and leave overnight. Take off the stem and thinly slice the cap. Cut off the hard part of the stem and tear the stem into thin slices.

Slice the konnyaku into thin slices of 3cm length and add them to a pot of water. Bring the water to a boil and drain the konnyaku. Cut the carrots into 3cm julienne strips.

Heat up the okara in a saucepan without any oil on medium heat and stir for about 1 minute to evaporate the liquids inside. Turn off the stove and set aside in a bowl.

Add sesame oil to a saucepan and stir fry 1 and 2 for about 1 minute. Add the broth liquid and add sugar, mirin, cooking wine, light soy sauce, and salt. Bring the mixture to a boil and simmer for 5 minutes on low heat.

Add the okara to 4. and simmer on low heat while stirring for 5 minutes. Once the ingredients soak up the soup, it is ready to serve.


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