Place okara in microwaveable container, and repeatedly microwave for a few minutes, removing and mixing while letting steam out several times. .
Sift, if desired (recommended for baking and use as flour substitute).
After the first round (top photo), coarser okara pieces can be ground for more sifting (I use a dedicated coffee mill).
- From 200 g dried soybeans, I get roughly 380 g okara, which weighs about 170-180 g when dried. Sifting dried okara with a 1mm-mesh strainer results in 130-140 g of finer okara and 30-40 g of coarser okara.
- If using a frying pan, put okara in pan and cook on low heat until dry, stirring often.
- If using oven, place okara in parchment paper-lined pan, and bake at 300-320 F/150-160 C until dry, for 30 minutes or so. Mix occasionally for even dryness.
Recipes with kanso okara
- Mekyabetsu to koebi no kisshu / quiche with brussels sprouts and bay shrimp
- Okara no taruto kurasuto / tart crust with soybean pulp
- Sakekasu okara pan / sake lees soy rolls
- Okara maccha keeki / soy matcha cake
(Last updated: February 20, 2016)