I'm hooked on okara as a ingredients in my postnatal diet dishes. To make lunch for myself, I came up with this recipe that I can make with ingredients that I have on hand in a short time. It's healthy, but the fiber in it is really filling.I used fresh okara. Adjust the amount of water according to the water content of the okara.Make sure to cook the okara through at Step 3. Recipe by megmicky

My mother taught me this recipe.You can also try adding aburaage, wood ear mushrooms, and konnyaku. Adjust the sweetness to your taste. For 4 servings. Recipe by Yuuyuu0221

I've loved okara since I was a child. I used to let it simmer for a long time until it reached the flavor that I wanted, but then I realized that adding a richer flavor right in the beginning would be quicker and easier.Cooking the okara a little bit smoothly removes the smell and allows the flavor to seep in better. This is a rich flavor. You can adjust the soy sauce and other seasonings to your suit your taste. Adding canned tuna or canned clams deepens the flavor! Recipe by *takachan*

Okara is the soybean pulp left over from the process of making tofu. The most general recipe is boiling okara with in carrot, shiitake mushrooms and abura-age (deep-fried tofu) in a sweetened soup stock.

I tried to recreate my grandmother's recipe.Adjust the amount of salt and soy sauce to taste. I used green onions for color. Depending on the season, you can use edamame, spinach, komatsuna, etc. to add seasonal touches. Recipe by Manmarumauchan

I've gradually started following a macrobiotic diet for health reasons. After much trial and error, I came up with this recipe. Check out the original version "Okara Cake with Chocolate & Banana"Just mix and microwave. The key is to mix it well by hand, and to shape it firmly. Bake in whatever mold you prefer. Recipe by Naomini-*

This is to use up the canned foods I stocked up on after the big earthquake.Eating canned fish as is doesn't taste great but cooking with it makes it palatable.When stirring the okara mixture, break apart the canned fish at the same time.If using canned Pacific saury, it has a bitter taste, so be careful! (Salmon won't work well with this.)Boiled, sauce, simmered in miso, any flavor of canned fish works well.If you make this without canned fish, it will taste delicious with kamaboko fish paste, aburaage, or atsuage, etc. Recipe by Shijimi24

I had some okara which I wanted to add to my bento, so I came up with this.Mix it well. Leaving them a while after baking will prevent the dough from sticking. Recipe by Totsugi-no

I just used leftover okara from making okara cake and yamaimo yam in the refrigerator to make some snacks, they were delicious.It's too easy to give you any hints... Recipe by Sanaepon

Store-bought okara cookies are expensive.So I made them myself.The dough is rather dry, so be careful not to let it fall apart in Step 4. Eat this with plenty of water. It'll fill you up.If you don't dry-fry the okara, and replace the artificial sugar for honey, you'll have sweet and rich cookies. "They turn out like "Country Ma'am" cookies). Recipe by Kimiko

I found a beet so chopped up and put in, made a slightly pink color okara.

I love the chewiness of okara mochi, but I'm kind of bad about flavoring them with soy sauce, so I tried adding some ochazuke mix to the ingredients.It's delicious with just the right amount of salt.Add the ochazuke mix to taste.This time, I tried with salmon ochazuke. Recipe by cocobear