In Japan okara is a very easy to find and very cheap product. Indeed, as it is a by-product of soya milk and tofu, there’s quite a lot of it. Up-cycling it in your cooking is also very easy. Apparently it has a good nutritional balance, but what I like with it is the little something different it brings. Added to an omelette for example it makes it extra fluffy and slightly pancake like. In a batter it adds some texture and firmness. Okara flavor is usually very mild and it is really the texture it adds that is interesting .
Okara is used in traditional recipes such as u no hana, or often in croquettes. I had times when I bought some often, but it was months if not years I didn’t. Probably because I liked one specific brand that was sold near the university but the shop selling it has closed and Has been replaced by another one that don’t have it. So when we went grocery shopping the other day at the local store and with the tofu there was fresh okara from the tofu maker I jumped on the occasion. I made some of the usual recipes aforementioned, but I really wanted to test okara in sweet preparations. I opted for chocolate muffins. I simply added okara instead of part of the flour. Added chocolate chips for the tiny ones and made a melty chocolate heat for the larger ones. And bet what…??? A. just loved them!!! And so did I!!!
