Japan has no tabouleh, it has unohana (okara soy fiber “salad”). Today a grey-green variation. Someday I’ll post the classic Japanese style. The thing is I like modifying it. Previously you could see (click on text) :
It is quite neutral, so many flavorings are possible.
It’s dried okara. To know how you can make this okara click here.
To dry it, I put it in a sauce pan without oil or anything, on moderate heat, stirring sometimes, till it’s cooked and well dry.
Then I have added powdered black sesame (grind seeds in a coffee mill or in a mortar).
The tender stalks of daikon radish leaves. White onion. Raisin. Salt. Water.
With the liquid, the okara tripled of volume. All that simmered a few minutes. Then I’ve let it cool.
I really loved this version, green and nutty. I’ll make it again.