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Home Cooking

Substitute for Okara (soy bean pulp)

ulurujamman | Apr 5, 201901:45 AM     2

Hi,

I'm trying to make a recipe for buta no kakuni I found in an issue of the Japanese magazine Dancyu; at one point it calls for the pork belly to be simmered for 2 hours together with a quantity of okara (the soy bean pulp left over from making tofu), but this is not widely available in the UK. I haven't completely given up hope of finding it in an Asian grocers, but I wondered if there might also be a more commonly obtainable ingredient that would perform the same function. I couldn't discern any particular flavour to okara when I used it in Japan, so I'm guessing it helps to soften the pork as it cooks.

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