Boiled Okara
Okara with pork for added flavor and volume.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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Okara is the insoluble residue left over from the process of making tofu or original soymilk.
Directions
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Thinly slice the pork belly into about 3 mm (0.1 in.) widths, remove the hard bottoms of the shiitake mushroom stems, and cut these in half, then slice-up thinly. Julienne the carrots into 3 cm (1 in.) lengths. Chop the Japanese long onion into small pieces.
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Heat up the vegetable oil in a fry pan, and cook the pork until crispy. Add in the shiitake mushrooms and carrots and cook together.
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Add in the okara and continue to cook. Pour in (A), and stir slowly for about 10 minutes, allowing to roast and simmer. When the sauce has boiled down, add in the onions and give a quick stir to finish.
Cooking Basics
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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