Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, okara & natto faux hamburger. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Okara is a food by-product from tofu and soy milk production. Due to its high moisture and nutrient content, okara is highly prone to putrefaction, and this has limited its commercial use. Okara is the soybean pulp left over from the process of making tofu. The most general recipe is boiling okara with in carrot, shiitake mushrooms and abura-age (deep-fried tofu) in a sweetened soup stock.
Okara & Natto Faux Hamburger is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Okara & Natto Faux Hamburger is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook okara & natto faux hamburger using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Okara & Natto Faux Hamburger:
- Get ☆ ingredients
- Make ready 1 1/2 tbsp Soy sauce
- Prepare 1 tbsp Mirin
- Prepare 1 tbsp Sake
- Get 150 grams Fresh okara
- Take 1 pack Natto
- Prepare 1 tbsp Japanese leek (finely chopped)
- Prepare 1 pinch Dried hijiki seaweed
- Get 1 1/2 tbsp Katakuriko
- Get 1 pinch Salt
- Prepare 1 pinch Dried hijiki seaweed
- Take 1 1/2 tbsp Katakuriko
- Make ready 1 pinch Salt
It consists of insoluble parts of soybean which is remained after pureed soybeans are filtered in producing soy milk and tofu. Generally it is white or yellowish in color. It is rich in nutrients which contain non-soluble and soluble fiber, calcium, protein and other minerals. Okara is a waste product resulting from the production of tofu.
Instructions to make Okara & Natto Faux Hamburger:
- If the okara is too moist, either microwave it or lightly cook it in a frying pan.
- Combine the okara and natto in a bowl. If the smell concerns you, place the natto in a strainer and rinse with water.
- Mix in the dried seaweed as-is without rehydrating. Add the Japanese leek, katakuriko, and salt. Mix well.
- If it's too difficult to mix, dilute with a small amount of soy milk or water.
- Form into an oval shape. Cook in an oiled frying pan until the surface is crispy.
- Reduce to low heat, add the combined sauce ingredients and mix together and serve.
It is rich in nutrients which contain non-soluble and soluble fiber, calcium, protein and other minerals. Okara is a waste product resulting from the production of tofu. The process for making tofu starts with soaking soybeans overnight, and then grinding them. The beans are about the size of baked beans. After soaking they are fairly soft and crumbly.
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