okara

One morning I saw someone making okara patties on television and it reminded me that I hadn't made them in awhile.

Okara are the "leftovers" after making tofu, the lees, it is also called "u-no-hana".

After going to the market, I sort of followed this recipe, this time adding a little minced chicken to make the patties.

After cooking them in some oil to brown, I made the thick sauce.

I sauteed some veggies (eringi, carrot, red bell pepper, spinach) in a non-stick pan without oil, then added the ingredients for the sauce, and thickened it up with a slurry then spooned the sauce over the patties.

It was so good with rice that Satoshi had seconds.

Whenever I buy okara, it comes with two 120 gram packages, so on another night, I made another okara recipe this time using this recipe.

Using similar ingredients as the patties, this turned out to be an okara scramble, of sorts.

I sauteed some minced chicken, diced onion, hijiki, carrot, red bell pepper, eringi and okara in some sesame oil.

When the minced chicken was cooked through and everything was broken up, I added a scrambled egg, some lettuce and some oyster sauce.

Okara is quite "sand"-like, so we ate this with a spoon. I think putting this over rice, like a donburi, would have been a better way to eat this than keeping the rice and scramble separate.

What have you been eating?