Monday, July 13, 2009

July 12- a day of rest, missed and the soybean

This is for Sunday and this papercut is of the soybean, a surprisingly graphical plant and an ingredient in so many foods and products, veg and non-veg.
One of my favorite foods is tofu fresh, which has a nutty, subtle flavor IF fresh. One "factory" in California still makes it by hand, i.e. San Jose Tofu, located in San Jose's Japantown on Jackson Street.

Okara is the leftover soybean pressings when the soymilk is extracted. It is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. It contains 76 to 80% moisture, 20 to 24% solids and 3.5 to 4.0% protein. On a dry weight basis okara contains 24% protein, 8 to 15% fats,and 12 to 14.5% crude fiber. It contains 17% of the protein from the original soybeans. (wikipedia)

Here's a recipe for for a traditional Japanese side dish called unohana
PS I am notorious for NOT following recipes so this dish is traditionally made with
addition of sugar, sake and soy sauce but I prefer Bragg's aminos(better for you, too)
season to taste and sautee the vegetables or add for flavor some sesame oil. yum!
Okara is also a really good ingredient to use in making veggie burgers and cheap, cheap since most tofu "factories" will either give you the okara or charge you pennies to carry it away.

Recipe for Four
1 cup okara (tofu lees)
1 carrot
3 green onions
2 Tbsp Bragg's aminos
2 Tbsp mirin
1 c. vegetable broth

Saute carrot, onion(shallots, green or leeks) in a little olive oil. Add okara.
Combine mirin, Bragg's aminoes and the vegetarian soup stock with the sautee
and continue to simmer on medium heat 'til liquid is absorbed.

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