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


Okara tamago karee-aji to horenso, komatsuna no bataa-joyu itame / stir-fried spinach, komatsuna and egg with soybean pulp and curry, soy sauce butter flavor

A variation of leafy greens stir-fry with egg and soybean pulp. Flavoring with a small amount of soy sauce alone is not strong enough for some people, including Tom. While adding shiokoji salted rice malt or salt usually takes care of the issue, curry powder, a versatile spice, gives an instant appetizing boost without adding sodium. The spice also results in a meaty taste with the egg + soybean pulp mixture. 

1/2 of recipe:
97 calories; 5.8 g protein; 6.3 g fat; 4.4 g carbohydrate; 0.9 g net carbs; 102 mg sodium (with 50% reduced-sodium soy sauce); 120 mg cholesterol; 3.5 g fiber

1/3-1/2 bunch (130-150 g) spinach and komatsuna in total (105 g spinach and 32 g komatsuna in photo)
1 egg
30 g okara soybean pulp
1/4 tsp curry powder
1 tsp (4 g) unsalted butter
1/2 tsp oil
2/3 tsp soy sauce


Lightly beat egg, add okara and curry powder, mix well, and let sit for 10+ minutes.


Chop spinach and komatsuna into 3-4 cm.


Heat butter and oil in frying pan, put egg mixture, and cook at medium to medium low heat until bottom starts to solidify.

Flip, and break into bite-size pieces. 
When cooked through, transfer to a plate.


Using the same frying pan, add stem sections of spinach and komatsuna, and stir fry.

When basically cooked (color brightens), add leaf sections of spinach and komatsuna, and stir fry.


When vegetables are almost done (leaves turn bright), put cooked egg mixture, mix, and heat through.
Add soy sauce from the edge of frying pan (to enhance flavor), and stir.

Ready to serve.

  • No okara soybean pulp? Crushed fu gluten cakes or koyadofu freeze-dried tofu give similar results. Egg by itself is also tasty.
  • Any leafy greens work fine.
  • Photo at right shows another variation with grated carrot added to egg + okara mixture. A past dinner menu photo shows one with benibana safflower petals. For both, a quarter teaspoon of shiokoji salted rice malt was added to egg + okara mixture.


Anonymous said...

This is a nice coincidence; I made tofu yesterday and had the okara still sitting in the fridge as I haven't got around drying it yet. So I used it as is, although I assume you mean dried okara. Nice and fluffy pancakes - or whatever you want to call them. I used a mixture of komatsuna, mizuna and a bit of mibuna.
Thanks for the recipe (and all of the others as well!), it makes a nice side-dish or even a light meal. Cheers, Philip

neco said...

That's great! Okara makes it very filling, doesn’t it? I like its fluffiness.
I use fresh okara for this. One of ways to reduce the amount to dry it, but it is hard to use it up before more okara becomes available…

Anonymous said...

True :) Today I modified this recipe and used okara as a kind of bread crust. I cut rather old and stringy carrots and daikon (wanted to use them up) into square sticks to make into a checkerboard design when cut open, wrapped them into very thinly cut pork and shiso and molded the okara-egg-dough around these 'bricks'. I briefly fried all the sides and then put them into the oven. Turned out nicely, with a slightly crunchy but succulant crust. Still have okara left, though. Regards, Philip.

neco said...

It sounds like a great invention! Thank you for the idea. I would like to adapt your dough idea to make a cornbread casserole with beans and chilies one day.