After making soya bean milk to go with glutinous rice balls, I had plenty of soya bean fibre, (Japanese: okara; Chinese: 豆渣 , leftover from the process of making soya milk. I’ve only recently learnt that okara is commonly used in Japanese cooking.
One of the Japanese wagashi cookbooks I have, 《和果子．和甘味 (秋冬篇)》, has recipes for Soybean Fibre and Dried Shrimp Cracker as well as Honey Soybean Fibre Cookies. Just Hungry’s instructions on how to make soya bean milk also tell us about okara, and she also has suggestions on how to use okara in savoury foods as well as baking. Zlamushka explains how she makes soy milk, okara and yuba (soya bean skin) and the many ways she uses okara, such as to make breakfast cereal.
This website suggests several ways in which to use okara:
- Use to add body to soups, stews, mashed potatoes, and cream sauces.
- Mix with cottage cheese and chopped vegetables and seasonings to make a spread for bread.
- Stir a little into porridge and weaning foods.
- Use in mashed vegetables and nshima.
- Add to bread dough and other baked goods. Substitute up to 1/3 of the flour in a baking recipe with okara, but be sure to reduce the liquid ingredients to compensate for the moisture content of the okara.
- Use for dips and spreads by adding your favorite herbs and spices.
- Use as a base for making patties, meatloaf, meatballs, sausages, burgers, and polenta. When using okara for patties or meatballs, add the sauce at the last minute, as it does not have the texture to hold up in liquid.
More information on okara:
* Read more about the history and use of soybean fibre in China, Japan, Indonesia as well as Europe and America here.
* Nutritional values of okara here.
* Important tips on using raw or cooked okara in baking here.
* Okara oat coconut cookies (in Chinese)
* Okara cookies with sesame seeds (in Chinese)