Recipe

Okara Scrambled Eggs Recipe

Add Step-by-Step Photos	Annalou / All my dishes 1 year, 3 months ago Okara is the roughage left after making soy milk or tofu. It is low in fat, high in fiber, and also contains protein (17% of the original bean), calcium, iron and riboflavin. Homemade Okara has more moisture than commercial, but cooking it more take... More Prep:10m Cook:10m Servings:4	Annalou
	eggs fiber

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Ingredients

3 eggs, beaten

1 cup okara (about)

2 tablespoons olive oil

2 sage turkey links (fully cooked) - any sausage will do

1 cup frozen organic mixed vegetables

2 tablespoons tsuyu*

3 tablespoons mirin (sweet rice wine)

Directions

Cut sausage into bite size pieces.

Heat oil in non-stick pan, saute sausage and frozen vegetables until nearly cooked, add okara.

Stir okara in, continuing to cook, reducing moisture.

Make a well in the middle and pour in the tsuyu and mirin, mixing the two together and into the okara mixture.

Continue simmering to reduce moisture, stirring often.

Slowly add beaten eggs into mixture, incorporating well into the hot okara.

When the eggs are done to your liking, spoon onto plates. It tastes nearly like scrambled eggs, with veggies except it has a little more moisture and texture.

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Comments

ylokos 1 month, 3 weeks ago said:
Wow this is something like my mom would make! Thanks for posting it! I am glad that other people like it! It works for me as a grad student because I can get okara free from the local Japanese market! The key word is FREE! Let's eat!

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