FoodHopp

Name: Traditional Japanese Okara (Soybean Pulp)
Prep time: 12 min
Cook time: 45 min
Yield: 4
Cuisine: Japan
Ingredients: 2 cups dried yellow soybeans; 6 cups water (for soaking); 8 cups water (for blending/extracting); 1 teaspoon nigari (magnesium chloride) or gypsum (calcium sulfate) dissolved in 1/4 cup warm water