Milk your beans

A little different way on Tes’s blog (here). She is a specialist of vegetable milks.
Remember the corn milk.

Mine is KSS.

Take dry soy beans (on the left on the photo, the others are roasted).

Rinse and soak them overnight (or over-day).
Change the water and grind in a blender or with a hand-mixer, let sit 10 minutes, grind again.
Bring everything to boil, cook a little.

Separate the grounds and the milk. I use a very thin sieve and after I pass the milk through a metallic coffee filter.

The grounds are okara. I want to keep them (that’s why I cooked everything). Because I can make u-no-hana and even diet cookies…

u-no-hana

The liquid is your tonyu. I don’t want to say “soy milk” because in the countries of most readers you can buy a drink sold as “soy milk” and it is not this. It is tonyu + water + sweeteners + vanilla + whatever. A different product.
It’s with tonyu only that can make tofu :


torori tofu

Well here is a street-stand classic, the tofu shops sell it sometimes at the market :

kurogoma tonyu (black sesame soy milk)

-2/3 glass of fresh soy milk + 1/3 glass of water
-0 to 1 ts of honey/syrup, as you like
-1 tbs of black nerigoma (sesame butter, tahini)

Mix in the blender, or whisk well. Serve fresh.
I always see black sesame, but that can be good with other colors or other nut butters.

19 thoughts on “Milk your beans

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  2. opposite my parent’s house in Malaysia, there is a street vendor they make fresh soy milk everyday for the night market. We can easily buy the milk from them everyday. We also make it ourselves, similar to your way, but we will cook it with Pandan leaves to add some fragrant.

    I saw the street vendor discarded all the milked bean leftover. They are tasteless after milking then dry! But your o-no-hana looked very pretty and appetising!

    • Yes, okara is a by-product of tofu/soy milk making. I am not surprised it is discarded, or given to cattle. Until quite recently, Japan was a country with limited food supply and they have a long tradition of using every little bits (grounds, leaves, stalks, skins…) in cooking. So u-no-hana is a very classic dish (maybe no my version). But in the last 5 years, that’s the high-fiber fad that revived the okara cooking.

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