Okara is the pulp left over from soybeans after the beans are pressed for soy milk.
The pulp is white, and looks like wet, clumped sawdust, with no flavour to speak of.
In Asia, most of it is used for livestock feed. A small amount of it is eaten by humans, increasing in times of food shortages. There are, though, a few dishes made with it. In Japan, "Unohana-iri" is Okara that is sautéed with diced vegetables, then simmered in a broth and served over rice.
For Western recipes, Okara can be added in small portions to baked goods for added nutrition.
Okara should be cooked before adding to bread recipes; the enzymes in the raw bean pulp will interfere with yeast rising.
79% of the protein is digestible.
1/2 cup Okara = 2 oz / 60g
100g = 3/4 cup
"Kirazu" means something that cannot be cut.
"Unohana" is a tiny white flour (with the scientific name of "Deutzia scabra.")
"Tofu kasu" means "tofu residue."
The Chinese term "douzha" means "soy lees."
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SoybeansBlack Soybeans; Edamame; Fermented Black Beans; Okara; Soy Bran; Soy Flour; Soy Milk; Soy Nuts; Soya Oil; Soybean Sprouts; Soybeans; Tempe; Textured Vegetable Protein
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-- Grimod de la Reyniere (French gastronome. 20 November 1758 - 25 December 1837)