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Okara

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Okara

Windy | Apr 27, 2013 07:54 PM

I picked up some fresh okara at a Japanese market, after a quick search on my phone confirming it was a tofu by-product. Now I have a pound of it, for the grand investment of 99 cents.

What should I do with it?

A quick search turned up this recipe. http://katnsatoshiinjapan.blogspot.co...
and this old thread:
http://chowhound.chow.com/topics/3643...

Recommendations from people who've cooked with it very welcome. Thanks!

(I also picked up delicious fresh organic tofu and soy milk from the same company.)

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