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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Okara Cornbread

Monday, September 27th, 2010
I've been experimenting with okara because I think it's such a great ingredient to substitute carbs with and it has the added benefit of tons of protein. I first tried making this cornbread by replacing the flour or extra cup of cornmeal that most recipes call for with okara, but this ended up in a cornbread that was lacking in corn flavor so I added creamed corn and it made all the difference. I also like my cornbread a little on the sweet side so I added sugar but you can easily omit it if you like a more savory cornbread. This cornbread is a little sweet, moist enough that it doesn't crumble like traditional cornbread and best of all it's loaded in protein and you hardly notice it. It's also easily adaptable for a vegan cornbread but I love my butter so I'm sticking with butter for now.

Ingredients
1 cup yellow cornmeal
1 cup okara (should be slightly moist but not wet)
1 cup of cream corn
2 tbsp. unsalted butter or margarine if you want vegan okara cornbread
2 tsp. baking powder
1 tsp. kosher salt
3 tbsp. sugar
1 cup unsweetened soy milk

Directions
1) Mix dry ingredients: Cornmeal, okara, baking powder, salt and sugar.*Make sure that you break up the okara so that you don't find large chunks of it throughout the cornbread.
2) Whisk egg and add cream corn, soy milk and melted butter making sure that the melted butter isn't too hot that it will cook the egg.
3) Combine the wet and dry ingredients and mix well.
4) Grease the bottom and sides of the pan and pour contents of batter into the pan.
5) Bake at 420 F about 20-25 minutes or until the top is golden and it passes the toothpick test.

Add the dry ingredients to a bowl and mix. Break-up any large pieces of okara.
Okara Cornbread_dry ingredients

Combine the wet ingredients and mix well.
Okara Cornbread_wet ingredients

Combine the wet and dry ingredients and mix until incorporated.
Okara Cornbread_combine

Grease a pan and add the batter to the pan and bake at 420 F for 20-25 minutes.
Okara Cornbread_into a greased pan

Okara cornbread is fresh out of the oven.
Okara Cornbread_fresh out of the oven

Oooo lots of pieces of corn. This cornbread is moist and perfect as a snack.
Okara Cornbread_1 slice

It's an interesting cake that I never think about such a way of using Okara.
— Toshi-chan, September 29th, 2010
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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