Okara Scrambled Eggs
From annalou 17 years ago
- 10 minutes to make
- Serves 4
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 takes it out. Read more *Tsuyu can be found at Japanese grocers, but it is just a concentrated mixture of dashi (fish stock) and soy sauce, so you can make your own blend of these items to add if you don't have tsuyu readily available. See less
Ingredients
- 3 eggs, beaten shopping list
- 1 cup okara (about) shopping list
- 2 tablespoons olive oil shopping list
- 2 sage turkey links (fully cooked) - any sausage will do shopping list
- 1 cup frozen organic mixed vegetables shopping list
- 2 tablespoons tsuyu* shopping list
- 3 tablespoons mirin (sweet rice wine) shopping list
How to make it
- 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.
People Who Like This Dish 4
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