Kyoto Cooking Circle monthly recipe
SHIGURE-JIRU (OKARA soup)
okaraphotoDo you know OKARA?
“Sho-jin Ryouri (Cooking)”meals, served for monks at temples, has developed for a long time because Kyoto has many temples from old days.
Tofu is one of the typical ingredients for the meals. And OKARA is the ground-up byproduct that results from the production of Tofu. It is the excellent health food in nutrition, being rich in protein and dietary fibers.
We‘d like to introduce some OKARA dishes and let’s try to make them!
*Other variations of OKARA dishes
  Okara Croquette, Simmered Okara, OKARA Brownie(Sweets)
Ingredients:
1 cup of OKARA,  1/2sheet of Abura-age (Deep-fried Tofu),
2 dried Shiitake-mushrooms(+200cc water), 30g carrot, green onion(Japanese leek),
1&1/2tsp light soy-sauce, 2Tbst White-Miso, 3cups of Niboshi Dashi broth,
ground seven-tastes Japanese pepper

Directions:
  1. Put shiitake-mushroom Dashi broth, 3cups of Niboshi Dashi broth(see below), light soy sauce into a pot. Add carrot in it. When bring the Dashi to a boil, add OKARA in it.

  2. Stir well to dissolve the white-miso paste into1). Add 1cm square cut of Abura-age, sliced shiitate-mushroom, diagonal cut green-onion to soup.

  3. Served with sprinkled Japanese pepper (Shichimi)


    ※Note :
      Other ingredients- Bamboo-shoots(Take-no-Ko),
      Cloud-ear-mushrooms(Kikurage), Taro(Satoimo)-are also nice into the soup.

           Okara Soup

※How to prepare Dashi-Stock
  1. Dried Shiitake Mushroom Stock (4 servings) Suitable for simmered dishes.
    5-6dried shiitake, 4cups of cold water, wipe the shiitake lightly to clean.
    Fill a bowl with cold water and add the shiitake. Let stand for about half a day. Remove the shiitake when the stock is ready.

  2. Niboshi(Small dried fish ) Stock (4 servings) Two ways(A or B), Suitable for Miso-soup. 20-25 pieces of Niboshi fish, 4 cups of cold water, (1Tbsp sake)
    1. Pluck off heads & pinch away entrails of the small dried fish. Fill a bowl with cold water and add sake & small fish. Let stand for about half a day. Strain the liquid above through a sieve.
    2. Pluck off heads & pinch away entrails of the small dried fish. Fill a bowl with cold water and add sake & small fish. Let stand for about 30 min. Transfer the liquid to a pot, place it over medium heat. When it comes to the boil, turn down the heat to  low immediately. Skim the surface to remove foam. After simmering, it over low heat for 5-10min, strain the liquid above through a sieve.
        niboshi  Making Niboshi (Small dried fish) Stock

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