Fried Unohana (Okara)

[Guest guest]

This is for Emmy who was looking for uses for okara. I'm also sending a

companion recipe that uses this one. Please note: The nutritional

analysis on this is going to be WAY OFF since I don't have any info on the

two main ingredients - usuage or okara. Sorry!!

 

There is also a yummy-looking cake in _The Now and Zen Epicure_ that uses

okara instead of flour (the cake is wheat-free). I haven't tried it, but

as soon as I can locate my copy of the book I'll post the recipe, unless

someone else beats me to it! (hint, hint....)

 

Lisa (ltbennett)

Organic Goddess Bakery and Catering

Atlanta GA, USA

 

* Exported from MasterCook Mac *

 

Fried Unohana (Okara)

 

Recipe By : Soei Yoneda, _The Heart of Zen Cookbook_

Serving Size : 4 Preparation Time :0:30

Categories : Vegan Asian

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 sheet usuage (thin deep fried tofu)

1 teaspoon vegetable oil

1 inch carrot piece -- finely chopped

2 medium dried shiitake mushrooms

soaked, stems removed, and finely chopped

3/4 cup okara

1 tablespoon sake

1 tablespoon soy sauce

 

The mash or lees (okara) remaining from making tofu are inexpensive, plentiful,

and nourishing - ideal everyday temple food. By itself okara is not

interesting, but it is brought to life by the addition of a little oil and a few

other ingredients. This dish is also part of standard Japanese home cooking -

something the family eats, and not for guests.

 

(Lisa's note: if you don't have access to usuage, just slice some tofu thinly

and fry it in your pan before adding the other ingredients. If you want the

pieces to remain mostly whole, remove it before adding the other ingredients,

then toss it in at the last minute. Otherwise, just leave it in and it will

break up into small irregular chips. This recipe can be used as the basis for

any number of dishes - just vary the vegetables.)

 

Pour boiling water over usuage to remove oil; drain, and chop very finely.

 

Place a medium-sized saucepan over low heat and add 1 teaspoon vegetable oil.

Add finely chopped usuage and stir-fry about 30 seconds. Add carrot and

shiitake and stir-fry about 1 minute. Add okara and continue to cook, stirring

constantly, and breaking all lumps in the okara.

 

After about 5 minutes, add sake and soy sauce. Continue stirring until all

lumps in the okara are gone and the color is a light gold throughout - a total

of about 15 minutes. The result is a mixture that looks like fine, dry, golden

breadcrumbs.

 

Serve at room temperature in small dishes. This dish may also be sprinkled on

rice or rice gruel (or, say, on salad or baked potato). Keeps about 5 days

refrigerated.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 18 Calories; 1g Fat (55% calories from

fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 257mg Sodium

Food Exchanges: 1/2 Vegetable

 

NOTES : **The nutritional information on this dish will not be accurate as I

have no information on either usuage or okara to input.**

 

Unohana is the Japanese word for a type of small white wildflower. Okara is

known by this poetic name.

 

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