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Showing posts with label okara. Show all posts
Showing posts with label okara. Show all posts
2018-07-19

Kurumafu no katsu / gluten cake cutlets

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Tasty, filling yet light cutlets made with gluten cakes. Compared to more commonly known tonkatsu pork cutlets, this dish is much ...
2018-04-08

Tanpopo no shiraae / dandelions with tofu dressing

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The bitter greens of dandelions paired with the faint sweetness of tofu dressing. Tanpopo dandelions may be your enemy when it com...
2018-03-29

Koyadofu-iri seri to koebi no chijimi / jijigmae Korean savory pancake with freeze-dried tofu, water dropwort and bay shrimp

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An easy fix when feeling like eating lots of vegetables, especially strong-tasting greens. For the batter below, koyadofu free...
2017-10-21

Okara-konnyaku no nikumiso-fu soboro to iritamago no gohan / steamed rice topped with sweet & salty fried soybean pulp yam cakes and scrambled egg

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Here is an example of how to use my meaty meatless okara-konnyaku bits. Just like other strong flavored items, these bits cooked wit...
2017-10-12

Okara-konnyaku / soybean pulp yam cakes

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Okara-konnyaku is a hybrid of okara soybean pulp (rich in soluble fiber) and konnyaku yam cake (rich in non-soluble fiber), and has be...
2017-07-22

Pootabera no piza pan / portabella pizza pastry

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A spin-off from a piroshki-style savory pastry creation. Replacement of all whole wheat flour with oat flour and butter with olive oil for ...
2017-07-20

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

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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 so...
4 comments:
2017-06-02

Piroshiki-fu pan no kiji / piroshki-style pastry dough

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Okazu pan , osozai pan or sozai pan -- savory bread or pastry -- are common bakery or home-baked goods in Japan. Savory sounds good, but ...
2017-02-12

Okara-iritamago no okaka mazegohan / steamed rice with scrambled soybean pulp, egg and bonito flakes

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An easy makeover of plain steamed rice into a tasty comfort meal. Scrambled eggs fluffed up with fiber-rich okara increase the overall volum...
2016-11-02

Hakkuruberii no taruto / huckleberry tart

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Here is another delicious tart packed with little huckleberries! Paired with the ubiquitous crème d'amonde or almond cream, it's a f...
2016-10-31

Hakkuruberii no makaron taruto / huckleberry macaron tart

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A light tart filled with in-season huckleberries and topped with macaron -- meringue with almond flour. The macaron is crunchy on the surfac...
2 comments:
2016-02-19

Okara no taruto kurasuto / tart crust with soybean pulp

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A super easy tart crust that you would never know is made of okara soybean pulp! This requires no flour sifting or dusting of your pastry b...
2016-01-23

Sakekasu okara pan / sake lees soy rolls

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Small rolls featuring double soy -- okara soybean pulp and soy flour. These sake lees rolls taste great with savory dishes. Sakekasu 's ...
2016-01-18

Okara maccha keeki / soy matcha cake

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A matcha cake made in the microwave. Taking full advantage of fiber-rich okara soybean pulp as well as calorie- and carb-free erythritol and...
2016-01-16

Kanso okara / dried soybean pulp

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When having more okara soybean pulp than you can eat in a few days, dry it in the microwave, a frying pan or oven, and freeze for later u...
2 comments:
2015-09-09

Okara to kinoko-iri kabocha no korokke / pumpkin croquettes with soybean pulp and mushrooms

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Savory and sweet pumpkin croquettes. Sauteed enoki and eringi mushrooms are added for a slightly earthy, deep taste and aroma, which nicely...
2014-04-29

Ika-iri unohana / saute-simmered soybean pulp with calamari

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A gentle and comforting okara dish with the added touch of calamari. 1/4 of recipe: 57 calories; 3.9 g protein; 1.6 g fat; 5.7 g ...
2014-02-02

Tonyu, okara / soy milk and soybean pulp

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Making both soy milk and soybean pulp is as easy as soaking beans overnight, grinding and cooking them, and squeezing to separate the liquid...
2 comments:
2012-12-23

Buta no kakuni / stewed pork

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Among the wide range of variations -- from somewhat firm to heavenly soft, as well as light to heavy -- this kakuni is at the soft, light an...
2012-12-22

Tatsai to ninjin no okarani / ta cai, carrot and soybean pulp simmered in broth

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A humble okara and vegetable dish enriched by sakura ebi dried shrimp and ta cai , a leafy Chinese green.