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

Okara 🇯🇵 Japan

Soybean curd pulp often used in various dishes

Made with

Soybean curd pulp

Rate this food

Recent Reviews

No reviews yet. Be the first to review!

More dishes from Japan

More dishes to explore from the same cuisine.