This is an easy-to-make macrobiotic snack.There's not much to it, except to wait for plenty of steam to rise before steaming, or else the bread will not rise properly.Try adding 2 teaspoons unsweetened cocoa or kinako. You can fill these with raisins or sweet potato, too. Recipe by Mille=miru

When I only used soy flour, the texture was off, so I combined it with some okara. Recipe by mio1114

By chance I baked bread using some okara I had in the freezer. This bread had the same moist, tender and fluffy texture and lightly salty taste of bread I had in a New York Italian restaurant.On January 13th, 2009 I revised this recipe to include butter. The first time I baked this bread I used leftover okara I had in my freezer, however now I buy okara and freeze it in 50 g amounts to use for this bread. For one loaf. Recipe by MeguBroaden

I was looking for cheap okara powder because bags of fresh okara powder quite voluminous and don't keep long. I wanted to use it up before the best before date, so I looked for recipes for it. It was difficult to find a recipe using just okara powder as a dry ingredient, so I made up something for myself. First, I steamed the batter, but it resulted in soggy bread and took a long time. Using the microwave is the best for this and it's very easy.Adjust the amount of sweetener to your taste. Use any sugar or sweetener you like. I sometimes use brown sugar or leftover syrup for coffee.If you think the batter is too stiff, add some milk to adjust. When you eat, have plenty of liquid with it. For using one tupperware. Recipe by Cocomo

Using okara that, fills you up, is good for the body, and passes through well. I was trying to come up with something to make for my coworker's wife, and thought this up.You microwave this in the bowl it was mixed in, so please choose a microwave safe bowl. Recipe by Ishitomo

After my pregnancy I gained 40 kg. I researched different recipes for my diet and found a low-sugar diet.After a lot of experimentation, I lost 25 kg!Just after that I got careless and I gained it all back.I wanted to make something substantial that would be filling enough to keep me satisfied.When the batter is in the mould, if the sides of the mould doesn't have some height the batter, it won't rise.Use a small tupperware for 1 person. Use a big tupperware and double the quantities and microwave time, if you want to make a bigger one.The bread is moist and tender if you use cocoa mass. It'll turn out fluffy and light if you choose to us sugar-free cocoa powder. Recipe by Chigusa

I knew how to make oil-free steamed bread, so I made a chewy version.You could use juice or coconut milk instead of milk.To get the marbled effect, when the dough is done, fill all the muffin cups halfway. Mix in a tablespoon of cocoa powder (or instant coffee or matcha) to the remaining batter and pour into the half-filled muffin cups. Drag a toothpick through the batter to swirl the two batters.If it's a bother, you can just make two different types of batter without the marbleized effect. Recipe by nathu

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

I think macrobiotic recipes look unappetizing in general, but I wanted to make a delicious macrobiotic snack with ingredients available on hand! I came up with a wonderful, slightly sweet and rich steamed bread. It tastes best fresh out of the oven.○You can increase the sweetness by using sweet rice sake instead of regular sweet sake. 4 tablespoons of beet sugar is a bit sweet, so please adjust the amount to suit your tastes.○I used baking powder that doesn't contain aluminum as an active ingredient. Use regular baking powder if you don't have any.○You can substitute brown sugar or dried fruits for the nuts. You can also skip them if you like. Recipe by miki21

My mom always used to make this whenever I had classes early in the mornings, and I would be in rush to get things ready. This pipping hot steamed bread filled my heart with love, especially on cold winter days!1 serving is about 130 kcal. Although this might sound like some kind of marketing line, all the moisture comes from the tofu, so it's actually really healthy. It can be made in one bowl, so you can whip this up even on busy mornings ♪ It won't harden when it's cooled, so it's great for bentos too. Recipe by Miyako

I've only recently started eating brown rice after starting my macrobiotic diet, but I don't really like it on its own so much, so I tried making bread with it instead. Top it with soy cheese and it becomes even more yummy!I'm a bit all over the place so when I found out I didn't have enough strong flour for this recipe, I just tried adding some whole wheat flour that I had on hand. The only reason I added shredded coconut was because it was there.The guidelines for the proving process are also pretty lax and approximated.This results in a thick and heavy bread that leaves your stomach feeling satisfied.Slice it before freezing to store, and you'll be able to enjoy delicious toast whenever you're hungry. Recipe by Hareka

This was adapted from the recipe "Oatmeal and Cinnamon Steamed Bread". I made it to use up some leftover kabocha squash.You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika