Okara Dry Curry

Name: Okara Dry Curry
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Fresh okara; 1/2 Onions (finely chopped); 1/2 Carrot (finely chopped); 1 dash Salt; 1 tbsp + Ketchup; 1 tsp + Soy sauce; 2 blocks Japanese-style curry roux (store-bought); 200 ml Water

cookpad.japan @cookpad_jp

I'm hooked on okara as a ingredients in my postnatal diet dishes. To make lunch for myself, I came up with this recipe that I can make with ingredients that I have on hand in a short time. It's healthy, but the fiber in it is really filling.

I used fresh okara. Adjust the amount of water according to the water content of the okara.
Make sure to cook the okara through at Step 3. Recipe by megmicky

cookpad.japan @cookpad_jp

I used fresh okara. Adjust the amount of water according to the water content of the okara.
Make sure to cook the okara through at Step 3. Recipe by megmicky

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Ingredients

2 servings

100 gramsFresh okara
1/2Onions (finely chopped)
1/2Carrot (finely chopped)
1 dashSalt
1 tbsp+ Ketchup
1 tsp+ Soy sauce
2blocks Japanese-style curry roux (store-bought)
200 mlWater

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Steps

1

Heat vegetable oil (not listed) in a skillet and sauté the chopped onion and carrots. Sprinkle on some salt and sauté the vegetable over low heat to bring out their flavor.
2

Once the onion and carrots are tender, pour in the water and bring it to a boil. Add the ketchup and the store bought curry roux and mix well.
3

Once the curry roux has dissolved, add the okara and simmer for about 5 minutes, stirring occasionally.
4

Add the soy sauce at the end. If the taste is still on the lighter side, add ketchup and soy sauce to adjust the taste.
5

Serve with rice and enjoy.