From my kitchen in Japan
This is a quick way to turn okara into a small cake rather than a traditional chiffon-cake technique.
Ingredients
- Okara (soy pulp)20 g
- Sugar30 g
- Soy milk60 ml
- Egg1
- Baking powder1 tsp
How to make it
- Mix the okara, sugar, soy milk and egg thoroughly in a heatproof container.
- Mix in the baking powder.
- Microwave at 600 W for about 3 minutes.
- Invert onto a plate and cut into bite-size pieces.
Notes
Okara cake can feel dry and absorb moisture in the mouth. Eat small bites and have a drink available.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro