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


Okara kinchaku-ni / soybean pulp in thin deep-fried tofu packets

Filling and moist. Putting the crumbly okara into packets makes it easy to eat.


(For 4 packets)

100 g okara soybean pulp
5 cm carrot
2 dried shiitake mushrooms
5-6 green beans
80-90 cm kanpyo dried gourd strip
2 large or 4 small usuage thin deep-fried tofu
1 egg
1 tbsp usukuchi soy sauce

For broth
150 cc dashi
50 cc liquid from rehydrating dried shiitake
1 tbsp soy sauce
2 tbsp sake
2 tsp brown sugar


Soak dried shiitake in water for 30-60 minutes, or microwave for 1 minute.
Cut kanpyo into four, and soak in water for 10 minutes.

Add 50 cc of liquid used for rehydrating dried shiitake to dashi. If the liquid is not enough, add water to obtain 200 cc dashi mixture.


Place okara in a bowl, microwave for 1-2 minutes until okara becomes dry and loose, and set aside.


Prep-boil usuage, and cut in half (large usuage) or cut open one edge (small usuage), gently separate inside with fingers, and make packets.

Thinly slice carrot lengthwise, and cut crosswise into small pieces. Cut rehydrated dried shiitake into matching size.
Slice green beans in matching size.


Add carrot, shiitake, green beans, egg and usukuchi soy sauce to okara, and mix well.


Put okara mixture into usuage packets.

Close the opening by folding one side over the other. Squeeze out extra water from kanpyo, wrap around each okara packet, and tie a knot.


In a pot, put all ingredients for the broth, and bring to boil.

Put okara packets, cover, and cook on medium low heat for 20 minutes, turning packets occasionally for even flavoring.

Remove lid, taste, and reduce liquid if it tastes too weak or too much liquid remains.
Serve warm.

  • If kanpyo is not available, use toothpicks to close the opening of usuage packets.
  • This tastes good the next day, too. If keeping for the following day, discard liquid or store it separately to prevent flavor from becoming too strong.

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