Okara-iritamago no okaka mazegohan / steamed rice with scrambled soybean pulp, egg and bonito flakes

An easy makeover of plain steamed rice into a tasty comfort meal. Scrambled eggs fluffed up with fiber-rich okara increase the overall volume of rice, so even one-third of the entire recipe is quite filling. Mild okara-egg is balanced with the strong taste and aroma of okaka or katsuobushi bonito flakes. Although forms are totally different, onigiri rice balls came to mind when I first tasted this rice. Yummy!

1/3 of recipe:
229 calories; 6.6 g protein; 3.5 g fat; 40.4 g carbohydrate; 38.9 g net carbs; 41 mg sodium; 72 mg cholesterol; 1.5 g fiber

1/2 of recipe:
343 calories; 9.9 g protein; 5.2 g fat; 60.6 g carbohydrate; 58.4 g net carbs; 61 mg sodium; 108 mg cholesterol; 2.2 g fiber


<Ingredients>

Steamed rice (1 180cc cup rice + approx. 200 cc water; not in photo)
30 g fresh okara soybean pulp
1 egg
1/4 tsp shiokoji salted rice malt
1/2 tsp sesame oil (not in photo)
Tiny handful (3 g) katsuobushi bonito flakes
1/2 tsp toasted white sesame seeds

<Directions>
1.
Cook rice.

2.

Lightly beat egg, and mix in okara.
Add shiokoji, and mix well.

Let sit for 5-10 minutes.  

3.

Heat sesame oil, and fry okara-egg mixture.
After emptying mixture into hot frying pan, wait for a while until bottom starts to cook.

Then roughly mix to make fluffy, relatively large egg pieces.

4.

When rice is done, wait 10 minutes, and fluff.

Add scrambled okara-egg, gently mix, and cover to heat through. 

Add bonito flakes and sesame seeds, and mix again. 

Ready to serve.

<Notes>

• Small pieces of katsuobushi (often come in small individual packs), not large pieces for making dashi, are good enough for this dish.