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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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:
1. Cut sausage into bite size pieces.
2. Heat oil in non-stick pan, saute sausage and frozen vegetables until nearly cooked, add okara.
3. Stir okara in, continuing to cook, reducing moisture.
4. Make a well in the middle and pour in the tsuyu and mirin, mixing the two together and into the okara mixture.
5. Continue simmering to reduce moisture, stirring often.
6. Slowly add beaten eggs into mixture, incorporating well into the hot okara.
7. 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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