Okara sauteed with Vegetables - 卯の花
User Reviews
5
Okara sauteed with Vegetables - 卯の花
Description
This recipe starts with soaking dried shiitake mushrooms overnight to rehydrate them, then finely slicing them along with onion, carrot, konnyaku, and green shallots. Okara, the soybean pulp byproduct, is sautéed until crumbly, then combined with the vegetables and a mixture of sugar, soy sauce, mirin, and mushroom soaking liquid. This seasoning imparts a balanced savory and lightly sweet flavor imbued with mushroom essence.
The cooking finishes by reducing the liquid on low heat until mostly evaporated, leaving a moist but not wet texture. The shallots added last provide a fresh mild onion bite. Okara’s texture absorbs the seasonings while contributing protein and fiber to the dish.
This sautéed okara works well as a side dish for a Japanese meal or as a nutritious component in bento boxes. It can be served warm or cooled and stored airtight in the refrigerator or freezer for later use.
Because the mushrooms require long soaking, planning ahead is necessary. The recipe notes that soaking time is not included in the cooking time.
Ingredients
- 150 g okara fresh
- 1/2 onion medium
- 4 dried shiitake mushrooms or 15g
- 1/2 carrot small
- 100 g konyaku
- 3 tbsp sugar
- 3 tbsp soy sauce
- 1 tbsp mirin
- 200 ml water used to soak dried shiitake mushrooms
- 1 tbsp olive oil
- 1/4 shallots green
Instructions
- Soak the dried shiitake mushrooms with 200 ml of water in a fridge for 8-10 hours. (Soak the mushrooms night before) *1
- Squeeze the liquid out of each mushroom, cut the stem of the mushroom and discard them.
- Finely slice the mushrooms, onion, carrot, konnyaku, and shallots.
- Combine sugar, soy sauce, and mirin with the water the mushrooms soaked overnight and set aside.
- Heat the olive oil in a frying pan and cook the onion until it's translucent.
- Add the other chopped vegetables (besides the shallots) and cook along with the onion.
- Add the okara and cook until it becomes crumbly.
- Pour the mixture of seasonings and mushroom soaked water into the frying pan.
- Keep stirring everything together over low heat until the liquid evaporates.
- Add the shallots and cook slightly then turn off the heat.
- Serve in a bowl as a side dish! or when it is cooled down keep them in airtight container in refrigerator or freezer.
Notes
- Soak dried shiitake mushrooms in water overnight (8-10 hours) before cooking; soaking time is separate from prep and cook time.
- This dish can be stored in an airtight container in the refrigerator or freezer once cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 318mg | 13% |
| Potassium | 67mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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