'Unohana', Simmered soy pulp with vegetables
‘Unohana’or ‘Okara’ Simmered soy pulp with vegetables
The most popular way of serving okara in Japan.
Ingredients: serves 4 to 6
2 TBS oil
½ carrots, ‘sengiri’
2 shiitake soaked and chopped
2 stalks of onions, chopped
1 C okara, firmly packed
1C water or ‘dashi’
1 TBS sugar or honey
4 TBS shoyu
1 TBS mirin
Sautee the vegetables
Add sake and shoyu
Add remaining ingredients except for the onion.
Simmer, stirring for 10 to 15 minutes or until most of the liquid has evaporated.
Remove from heat and serve at room temperature.
'Unohana' is one variety of 'Utsugi'「うつぎ」family which commonly known as Japanese snow flower, a family of Deutzia
'Okara' おから '-kara' 殻 means shell or husk. 'O' 御 a honorific suffix
Although okara is a by-product of soy, it is very nutritious and should not be wasted...this is the thought put into this word おから 'Okara'.