📝 About This Recipe
Known in Japan as 'Unohana,' this traditional stir-fry transforms humble okara—the fiber-rich soy pulp left over from making soy milk—into a delicate, savory masterpiece. This dish celebrates the Buddhist 'temple food' philosophy of zero waste, featuring a fluffy, couscous-like texture infused with umami-rich dashi and sweet mirin. It is a nutritious, dairy-free powerhouse that balances earthy root vegetables with the subtle sweetness of soy, making it a beloved staple in Japanese home cooking.
🥗 Ingredients
The Base
- 300 grams Fresh Okara (Soy Pulp) (crumbled and moisture squeezed out)
- 2 tablespoons Toasted Sesame Oil (for sautéing)
Aromatics and Vegetables
- 1/2 medium Carrot (cut into fine matchsticks)
- 4 pieces Dried Shiitake Mushrooms (rehydrated and thinly sliced)
- 1 sheet Aburaage (Deep-fried Tofu Pouch) (blanched to remove oil and thinly sliced)
- 4 inches Burdock Root (Gobo) (shaved into thin ribbons and soaked in water)
- 3 stalks Green Onions (white and green parts separated and sliced)
The Braising Liquid
- 1.5 cups Vegan Dashi (Kombu and Shiitake) (can use the soaking liquid from mushrooms)
- 3 tablespoons Soy Sauce (use Tamari for gluten-free option)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Sake (culinary grade)
- 1 tablespoon Sugar (to balance the saltiness)
For Garnish
- 1 teaspoon Toasted White Sesame Seeds (for crunch)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
👨🍳 Instructions
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1
Prepare your vegetables: ensure the carrots and shiitake are sliced into uniform, thin pieces to ensure even cooking and a cohesive texture.
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2
In a large, deep skillet or wok, heat the toasted sesame oil over medium heat until shimmering.
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3
Add the white parts of the green onions, carrots, and burdock root. Sauté for 3-4 minutes until the carrots begin to soften slightly.
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4
Add the sliced shiitake mushrooms and aburaage to the pan. Continue to stir-fry for another 2 minutes until fragrant.
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5
Add the okara to the skillet. Use a wooden spatula to break up any large clumps, stirring constantly for 3-5 minutes. The goal is to 'toast' the okara slightly to remove the raw soy scent and achieve a fluffy texture.
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6
In a small bowl, whisk together the dashi, soy sauce, mirin, sake, and sugar until the sugar is dissolved.
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7
Pour the braising liquid over the okara mixture. Stir well to ensure the liquid is evenly distributed.
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8
Reduce the heat to medium-low. Simmer the mixture, stirring occasionally, for 8-10 minutes.
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9
Watch the moisture levels carefully; you want the liquid to be absorbed so the okara is moist and tender, but not soggy or swimming in broth.
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10
Once the liquid has mostly evaporated and the okara resembles moist couscous, fold in the green parts of the green onions.
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11
Remove from heat and give it one final toss. Taste and adjust seasoning with an extra splash of soy sauce if needed.
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12
Transfer to a serving bowl and garnish generously with toasted sesame seeds and a sprinkle of shichimi togarashi.
💡 Chef's Tips
If using frozen okara, thaw it completely and squeeze out excess moisture using a cheesecloth before cooking. Don't skip the 'toasting' phase in Step 5; this is essential for developing flavor and preventing a pasty texture. If the dish feels too dry toward the end of cooking, add 1-2 tablespoons of dashi at a time until the desired consistency is reached. For a non-vegan version, you can use Bonito-based dashi and add small pieces of chicken or shrimp for extra protein. This dish actually tastes better the next day after the flavors have had time to meld in the refrigerator.
🍽️ Serving Suggestions
Serve warm or at room temperature as a side dish (okazu) alongside steamed short-grain white rice. Pairs beautifully with a crisp, chilled glass of Junmai Ginjo Sake or a hot cup of Genmaicha (brown rice tea). Include it as a fiber-rich component in a traditional Japanese bento box. Serve alongside grilled mackerel or salt-grilled salmon for a complete, balanced Japanese meal. Use leftovers as a unique filling for Inari-zushi (tofu skin pockets).