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The way you cut the vegetables is key! Basic Unohana

4.4

(161 reviews)

Time

approx. 15mins

Unohana is a simmered dish made with okara, the soybean pulp left after soybeans are pressed to make tofu. Okara itself is also sometimes called unohana. This classic favorite goes well with both rice and drinks. Cut the vegetables into thin strips so they match the texture of the okara. The key to simmering is not to reduce it too much. Leaving it slightly moist makes it easier to eat!

  • Calories

    188kcal

  • Carbs

    22.5g

  • Fat

    8.2g

  • Protein

    5.4g

  • Net Carbs

    14.2g

  • Sodium

    628.8mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 servings ]

  • fresh okara (soy pulp)120 g
  • carrot¼ stalk
  • shiitake mushrooms2
  • green beans5 stalks
  • vegetable oil1 tablespoon

☆ Seasonings

  • water200 ml
  • Japanese granulated dashi½ teaspoon
  • sugar1 tablespoon
  • mirin1 tablespoon
  • soy sauce1 tablespoon
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Cut the carrot on the diagonal into thin slices, then cut into thin strips. Remove the stems from the shiitake mushrooms and slice thinly. Trim the green beans and slice thinly on the diagonal.

2

Heat the vegetable oil in a pot. Add the carrot, shiitake mushrooms, and green beans, and stir-fry for about 1 minute until coated with oil.

3

Add the fresh okara and the seasonings to the pot and mix. Turn the heat to high, and once it comes to a boil, reduce to low and simmer for 5 to 6 minutes, stirring occasionally.

4

Raise to medium heat and cook, stirring, until almost all the liquid has evaporated.

Note:

Cook it down until you can draw a line across the bottom of the pot. Be careful not to reduce it too much, or it will become dry and crumbly.

Reviews

4.4

(161 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    I used a little extra okara and kept the seasonings the same, and it still turned out delicious.

  • 🇯🇵 User from Japan

    I tried making unohana for the first time. I added green onion and chikuwa, and used edamame instead of green beans. It turned out moist and easy to eat, with a gentle flavor that was delicious.

  • 🇯🇵 User from Japan

    I’ve made this recipe many times! It’s great because the seasonings are easy to remember and the dish comes together quickly. I used spinach instead of green beans. I always add some finely chopped long green onion, too.

  • 🇯🇵 User from Japan

    I made this for the first time. My family loved it too, saying, "It’s moist and delicious!" I froze the leftovers. I’ll definitely make it again.

  • 🇯🇵 User from Japan

    It turned out really delicious! I added a little extra soy sauce, mirin, and dashi seasoning, used shimeji mushrooms instead of shiitake, and also added chikuwa. Looking at the reviews, it seems everyone adds different ingredients, and they say it gives it a different kind of deliciousness. I think I’ll try that next time.

  • 🇯🇵 User from Japan

    I made unohana for the first time, and it turned out easy and delicious!

  • 🇯🇵 User from Japan

    I added burdock root, carrot, konjac, shiitake mushrooms, cut kelp, and finished it with green onion. I always make a big batch and freeze it in small portions.

  • 🇯🇵 User from Japan

    It turned out well even though it was my first time! I think it should come out fine as long as you don’t boil off too much of the cooking liquid. Instead of green beans, I used the mixed simmered beans and hijiki sold at the supermarket. I thought the flavor might be a little light, so I added a bit of honey and mentsuyu. It came out moist, gently flavored, and very delicious!

  • 🇯🇵 User from Japan

    I didn’t have any green beans, so I substituted thinly sliced green peppers instead. The flavor came out pleasantly sweet, but personally I prefer it a little more on the savory side, so I reduced the sugar and added some mentsuyu.

  • 🇯🇵 User from Japan

    It was my first time making it, but it turned out delicious~! I used 200 g of fresh okara, so I tried using 260 cc of water, but it turned out fairly watery, so I think about 250 cc would have been better. Even though it was watery, it was still tasty ☺️