Easy! Nostalgic Flavor! For Bentos or a Side-Dish! Soybean Pulp

Easy! Nostalgic Flavor! For Bentos or a Side-Dish! Soybean Pulp

I learned this nostalgic recipe for soybean pulp from my grandmother. I recommend making this when you need just one more dish on the table! It's also great in bentos!


200 g
Chicken (thigh or breast)
80 g
Burdock root
Lotus root
Shiitake mushroom
Japanese leek (the white part)
10 cm
Thin green onions or scallions
2 stalks
1/2 block
Dashi stock
200 ml
Soy sauce
2 tablespoons
2 tablespoons
1 tablespoon
Olive oil
1 tablespoon


1. Roughly mince the vegetables (not including the leek) and the konnyaku. Soak the burdock and lotus root to remove the astringent taste. Cut the chicken into small pieces.
2. Heat olive oil in a frying pan and add all of the chopped ingredients from Step 1. Stir-fry.
3. When the chicken has cooked through, add the dashi stock, sugar, soy sauce, and sake. Let it simmer a little.
4. Add the okara to Step 3 and mix well to combine with the liquid. Continue cooking until the liquid has evaporated.
5. Once the liquid from Step 4 has evaporated, taste it and adjust the flavor as necessary. (Combine the soy sauce, sugar, water in a separate bowl and then add to the frying pan.)
6. Once properly seasoned, add the white part of the leek and the finely chopped green onions. Gently stir them in.
7. Arrange on a dish and it's done!
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Story Behind this Recipe

I learned this recipe for soybean pulp from my grandmother long ago. It has a simple and light taste. I added a bit more sugar for sweeter result.