All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Okara-iri tamagoyaki / omelet with soybean pulp and green onion

Okara soybean pulp fluffs up the omelet while making it more substantial.


2 eggs
1 green onion
1 tsp soy sauce
1 tsp sake and 1 tsp mirin
1 1/2 tbsp dashi
Pinch of salt
4 tbsp okara soybean pulp


Finely chop green onion.


Beat eggs with salt, moving chopsticks to cut apart egg whites.

Add all other ingredients -- soy sauce, sake, mirin, dashi, okara and green onion, and mix well.


Heat tamagoyakiki pan, put a generous amount of oil, and wipe off excess with paper towel while taking care to leave more oil than usually used when cooking tamagoyaki.
Keep heat at medium low to low (lower than usual).

Pour one-third of egg mixture, and quickly poke all over with chopsticks.

Roll from outer end.

Apply oil (go over with paper towel used to absorb excess oil) on open area.

Move rolled egg to outer end, and apply oil to front end.

Pour half of remaining egg mixture, quickly poke, and roll before surface dries out.

Repeat one more time, and cook until egg mixture is completely set.


Cut into desired number of pieces.

  • Okara makes the egg mixture thick, so more dashi than usual is added.
  • Because this egg mixture easily sticks to the pan and burns, make sure there is enough oil coating the pan surface before pouring egg mixture. For the same reason, keep the temperature lower than usual.

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