Soy Bean Pulp, that is produced in the production of Tofu and Soy Milk, is called ‘Okara’ in Japanese. It is part of the traditional Japanese cuisine. The most popular dish is ‘Unohana’, that is ‘Okara’ cooked with vegetables and seasoned with Soy Sauce, Sugar and Mirin. I cook it using Chickpea Pulp on the day I make Chickpea Tofu. Chickpea Pulp version tastes the same as Soy Bean Pulp version, and texture is also the same to me.
4 to 8 Servings
Chickpea Pulp made from 1 cup Dry Chickpeas *See ‘Chickpea Tofu’ page
2 cupfuls Vegetables *add more as you would like
*Today I used Onion, Carrot, Green Beans, Edamame (Young Soy Beans) and Shiitake Mushrooms
1 tablespoon Canola Oil
2 to 3 Spring Onion *finely chopped
2 cups (500ml) Water
1 teaspoon Dashi Powder
1 small piece Ginger *grated
3 tablespoons Soy Sauce
1 & 1/2 to 2 tablespoons Sugar
1 tablespoon Mirin *optional
- Combine Water, Dashi Powder, Ginger, Soy Sauce, Sugar and Mirin in a bowl.
- *Note: You can use other Stock and season with something else to suit your taste.
- Cut all vegetables and mushrooms into small pieces and slices that are easy to eat.
- Heat Oil in a large saucepan or casserole pot, cook vegetables and mushrooms. When the vegetables are almost cooked, add the soup, and bring to the boil and cook until vegetables are soft.
- Add Chickpea Pulp and stir. Cook, stirring occasionally, for 10 minutes or until Chickpea Pulp is cooked and slightly dry. Add Spring Onion and mix.
- *Note: If you don’t mind, pre-cook Chickpea Pulp in a frying pan and dry it up before adding to the mixture.