Japanese Batch Cooking Recipe: Unohana (Okara)

Unohana is the very basic Japanese okara (soybean pulp) recipe. As it’s an edible by-product from tofu, eating okara is good for your health and the earth!

In the past, tofu shops give it to the customers for free. It’s no longer free in most shops, but still quite cheap.


1 bag (around 200g) of okara , 1/2 carrot, 4-5 dried shiitake mushrooms, a handful of shimeji mushrooms,  50g konnyaku (devil’s tongue), a small amount of scallion, 3 tbsp soy sauce, 3 tbsp sugar, 1 tbsp mirin.


1. Soak dried shiitake mushrooms in water until soft.

2. Cut carrot and konnyaku in strips. Slice shiitake mushrooms. Discard the base of shimeji mushrooms and separate them. Stir-fry these ingredients in a pan with vegetable oil.

3. Add okara in the pan and stir. Then add 2 cups of the water used to soak shiitake mushrooms and 3 tbsp soy sauce, 3 tbsp sugar and 1 tbsp mirin. Cook until the liquid is gone and it looks like mashed potatoes.

4. Add some scallion, stir and remove the pan from the heat.

Can be stored about 2-3 days in the fridge and a couple of months in the freezer.

2 thoughts on “Japanese Batch Cooking Recipe: Unohana (Okara)”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s