My mother-in-law added onions. At first I was surprised at the concept of cooked onions and okara, but it's got a delicious richness and sweetness.For the ingredients, feel free to add chikuwa, aburaage, burdock root, etc as desired.You get a good fragrance from the green onions and leek as soon as you add them. Definitely try it out.  The amount of re-hydration water and dashi soup stock you need will depend on the moisture content of the okara. Adjust accordingly. Recipe by uronn

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'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*

Requested by a friend.The leek brings out the sweetness and deepens the flavor without relying on sugar!Be sure to taste the mixture while cooking after adding the seasonings and don't let it dry out. Recipe by Kojima ponsuke

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 looked at various recipes for uno hana and adjusted the flavor to my liking.If you decide to make a large amount, simply divide it into single portions and freeze. When you want to eat it, just heat it up in the microwave.If you're watching your carbohydrate intake, replace this for your regular bowl of rice. Recipe by Hokkori-no

-・Use an equal amount of ground meat and okara, if you like.・Using the green part of the green onion adds a touch of color! Recipe by Yuributa

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

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 couldn't find an okara konnyaku recipe using dried okara, so I did some research and wrote this up.It lumps up quite easily when you add the konnyaku powder, so mix it in rapidly. Recipe by Yonbanme

During my low-carb diet I had some okara and thought that it tasted like a potato, so I tried making this.Stir continuously once the heat is turned on so that it doesn't burn. Adjust the amount of soy milk based on the amount of moisture in the okara. Mix it together until it becomes your preferred thickness. Recipe by OSADA

I was inspired by the potato mochi that's sold at supermarkets and rest areas. So, I tried making it with okara since I had a ton.I think the ones at the supermarket are deep-fried, but toasted mochi is tasty as well.These mochi will harden with time, so microwave them before serving. Recipe by Ryo---ko