I rearranged okara stick cookies and made non oil okara pretzel sticks.When you roll out the dough, lay plastic wrap → dough → plastic wrap over the board. It will make your job easier. After cutting the dough with a knife, if you lightly roll each of the sticks, they will have nice shapes. Roll them gently so that they won't break. Thinner sticks cook faster and become crispy. Recipe by Akito mama

I want to eat snacks even when I'm on a diet, so I came up with this recipe because I can make them easily, they are inexpensive to make, healthy, and packed with fiber.Use seasonings of your choice, and adjust the amounts of the seasonings to taste.They will be crunchy if you microwave them until they are light brown. If you don't heat them enough, the texture will be soft, not crunchy. If you overheat them, they will burn. Open the door of the microwave several times while microwaving the crackers to get rid of the steam. Recipe by Nekoruru

These are okara cookies with a crispy texture.This recipe is very easy and clean-up is also easy, since all you need to do is measure the ingredients into a plastic bag, roll out the dough, and then cut into cookies.Don't knead the dough in Step 2 since that would cause the cookies to harden. Using bread flour instead of cake flour will somewhat reduce the crispiness. Recipe by Nekoruru

I thought of this recipe because I wanted to come up with a something that would make the most of the crunchy properties of rice flour!The trick to this recipe is heating the kara and rolling the cookie dough out thinly.It might be extra effort but please heat the okara slowly on a low flame. It'll become nice and crunchy!If the dough desn't come together very well, add a tiny amount of olive oil. For 24 cookies. Recipe by Tsumutan

Because I wanted to eat crispy and slightly hard pretzel sticks that didn't have any oil or egg added.The sticks will burn if they are too thin and will get mushy if too thick, so roll out the dough into about 3mm.(I tried different thickness and shapes and found out that 3mm was the best.)The ends easily burn, so cover the ends with aluminum foil if necessary. For about 30 sticks which are about 9 cm [3.5 in] long. Recipe by Gochitora

I wanted to eat something that was healthy and filling, made of okara and easy to make when I was on a diet. I used what was in my kitchen and came up with this mochi-style snack. I always used butter and sugar, but this time I used brown sugar syrup and they were better than ever. They contain okara, so enjoy with liquid to fill your stomach. After eating them, your stomach will feel bloated, so don't eat too many!If you microwave them too much, they will harden, so adjust the cooking time depending on the size of the dough and your microwave. If you end up cooking them too much and they harden, cover with plastic wrap and warm them up in the microwave, or boil them a little. A user told me this is a good way to get the sticky texture back. When they are done, you can freeze them and warm them up in the microwave when you want to eat them. Recipe by Hitohitonomoto

I ended up with some leftover okara when I made a "uno-hana" (a stir-fry of okara and vegetables) so I put it into brownies.Recommended for when you're dieting, since they're very chewy and filling.I use a rather modest amount of oil and sugar to help keep the calories down.You evaporate the liquid from the okara by microwaving it. This makes it dry and easy to mix, and the distinctive orkara smell becomes less pungent. Recipe by sachie mama

I wanted a side dish using okara, since it's so nutritious, so I came up with this recipe, which is actually my variation of a recipe I found in a cookbook! These dumplings are healthy because they're also packed with veggies and mushrooms.Once the dumplings get cold, make sure to heat them up before serving! Microwaving them before heating them briefly in the frying pan gives them a freshly baked taste.They're also amazing heated with some cheese and mayonnaise on top! They can be stored in the freezer, so make a ton! I use pre-made dashi soy sauce that I buy at the store. Recipe by saassa

These are biscotti that use egg in the dough.When compared to the egg-free recipe, this soft dough tasted better.Step 2: There is the possibility that the dough will be difficult to stick together depending on the thickness of the jam and the water content of the okara.If that happens, adjust with 10 ml of milk or liquid.For an egg-free biscotti:"Okara Biscotti Miso Sesame Flavored" Recipe by tearstar

This is the cocoa version of my healthy okara and rice flour cookies.If the dough isn't coming together very well then add a little more oil. The dough is quite crumbly so make sure you pack it together tightly when forming your ball.Processed cocoa contains sugar and is made for drinking. It's cheaper than normal cocoa. Recipe by Tsumutan

After buying a pack of okara I struggled to use it up. I put it in fried rice, bread, hamburger patties, but the easiest and most delicious way to use it turned out to be in pizza. Kids tend to eat pizza quite a lot when they get older and it turned out that 3 pizzas wasn't enough for them. So next time I'm going to double the recipe.Adjust the amount of water according to the water content of the okara. Recipe by Yukiline

I wanted make something as a main meal with okara and I resolved how to consume okara every day. Flour is not used here so you can use plenty of okara. Use a lot of liquid for this bread. I normally buy a 500-g tub of yoghurt. I use 100 g each with this recipe so I can use exactly one tub for weekday consumption.For details about okara powder refer to. In step 3 after mixing the ingredients microwave the mixture straight away. Otherwise the baking soda starts to bubble...Use any sweetener you like. Origo sweetener is not essential. Adjust the amount of the sweetener if you like.Depending on the sizes of eggs the mixture might have a different consistency. Adjust with milk. Recipe by Cocomo