Golden unohana, the fiber up salad

This is a salad of unohana or okara (soy fibers). I have eaten too much chocolate cake and chocolate sweets, so I needed to compensate…

Okara
This sort of powder is a by-product when you make soy milk or tofu. It’s the fibers that are left after filtering the milk.


(source : click on image)

This sort of magnolia is unohana, and as it ressembles, okara is also called that way.

I rehydrated it, added tomato paste, spices, soy sauce, salt, garlic and cooked it. Then capers, sweet peppers, negi leeks and the vinegar or the capers.
That vaguely looks like tabouleh, but it is very filling due to the high fiber content.

1 serving (about 1 cup):
Cal 67.5 F1.3g C12.1g P2.7g

Natto et abura-age tofu (recette du blog Shizuoka Gourmet)

La recette de mon joli papillon vient du blog de mon collegue gastronome franco-japonais : ici.

This is my rendition of the recipe of Shizuoka Gourmet blog : here.

Mon tofy frit “abura-age” semble different… et oui, il est vide. On en trouve en plusieurs epaisseurs. Epais c’est “atsu-age” et fin c’est “usu-age” et semi-fin….j’ai oublie. Celui d’Osaka est plus mousseux que celui que nous importons du pays de Kyoto.

My abura-age fried tofu seems different. As you see, it’s empty. It’s because we can find it in different thickness. Thick is “atsu-age”, thin “usu-age” and in middle does have a name. Osaka’s usu-age has a lighter texture than Kyoto’s. For hot recipes, I like Osaka’s, for cold, Kyoto’s.


Une delicieuse odeur qui n’est pas sans rappeler celle du fromage fondu envahit l’appartement et s’aventure dans les couleurs de l’immeuble, surement a la grande joie des voisins.
… et voi…

Ben non, schlurp…voila :

Ca se mange tres vite. Mon assaisonnement etait un filet de vinaigre noir, pour rafraichir un peu… car oui, c’etait tout pour moi.

Cal 258 F8.3g C19.5g P29.5g