Easy! Nostalgic Flavor! For Bentos or a Side-Dish! Soybean Pulp

Name: Easy! Nostalgic Flavor! For Bentos or a Side-Dish! Soybean Pulp
Cuisine: American
Ingredients: 200 grams Okara; 80 grams Chicken (thigh or breast); 1/4 Burdock root; 1/2 Lotus root; 2 Shiitake mushroom; 1/3 Carrot; 10 cm Japanese leek (the white part); 2 stalks Thin green onions or scallions; 1/2 block Konnyaku; 200 ml Dashi stock; 2 tbsp Soy sauce; 2 tbsp Sugar; 1 tbsp Sake; 1 tbsp Olive oil

cookpad.japan @cookpad_jp

I learned this recipe for soybean pulp from my grandmother long ago. It has a simple and light taste. I added a bit more sugar for sweeter result.

Instead of dashi stock + soy sauce, you can use store-bought mentsuyu.
At first, the flavor is a little thick, but you can gradually thin it out to get the flavor you prefer. Recipe by Nokosandon

I learned this recipe for soybean pulp from my grandmother long ago. It has a simple and light taste. I added a bit more sugar for sweeter result.

Instead of dashi stock + soy sauce, you can use store-bought mentsuyu.
At first, the flavor is a little thick, but you can gradually thin it out to get the flavor you prefer. Recipe by Nokosandon

cookpad.japan @cookpad_jp

I learned this recipe for soybean pulp from my grandmother long ago. It has a simple and light taste. I added a bit more sugar for sweeter result.

Instead of dashi stock + soy sauce, you can use store-bought mentsuyu.
At first, the flavor is a little thick, but you can gradually thin it out to get the flavor you prefer. Recipe by Nokosandon

I learned this recipe for soybean pulp from my grandmother long ago. It has a simple and light taste. I added a bit more sugar for sweeter result.

Instead of dashi stock + soy sauce, you can use store-bought mentsuyu.
At first, the flavor is a little thick, but you can gradually thin it out to get the flavor you prefer. Recipe by Nokosandon

Saved

Ingredients

200 gramsOkara
80 gramsChicken (thigh or breast)
1/4Burdock root
1/2Lotus root
2Shiitake mushroom
1/3Carrot
10cm Japanese leek (the white part)
2stalks Thin green onions or scallions
1/2 blockKonnyaku
200 mlDashi stock
2 tbspSoy sauce
2 tbspSugar
1 tbspSake
1 tbspOlive oil

Saved

Steps

1

Roughly mince the vegetables (not including the leek) and the konnyaku. Soak the burdock and lotus root to remove the astringent taste. Cut the chicken into small pieces.
2

Heat olive oil in a frying pan and add all of the chopped ingredients from Step 1. Stir-fry.
3

When the chicken has cooked through, add the dashi stock, sugar, soy sauce, and sake. Let it simmer a little.
4

Add the okara to Step 3 and mix well to combine with the liquid. Continue cooking until the liquid has evaporated.
5

Once the liquid from Step 4 has evaporated, taste it and adjust the flavor as necessary. (Combine the soy sauce, sugar, water in a separate bowl and then add to the frying pan.)
6

Once properly seasoned, add the white part of the leek and the finely chopped green onions. Gently stir them in.
7

Arrange on a dish and it's done!
8

"Meatballs with a Thick Ketchup Sauce".
https://cookpad.wasmer.app/us/recipes/146829-okara-meatballs-with-a-thick-ketchup-sauce

Okara Meatballs with a Thick Ketchup Sauce