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A bowl of fresh soy bean pulp (okara).

How To Cook Raw Okara and Dry It

Okara or soy bean pulp is healthy and easy to use in cooking. Learn what to do with soy bean pulp, and how to dry it and use it.
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine Japanese
Servings 2 x ½ cup servings of dried okara (based on using 325 grams fresh okara)
Calories 140 kcal

Ingredients
  

  • 325 grams or what ever quantity of fresh okara you have

Instructions
 

HOW TO COOK RAW OKARA

  • When you make our soya milk recipe (made from raw soybeans), you must cook the leftover soybean pulp before using it in salads or any other uncooked recipes or in yeast recipes (raw okara affects the yeast).
    If you are using it to make cakes, pancakes, muffins, and other cooked recipe it can be used uncooked , because the cooking process will cook the okara.
    You can cook it one of two ways either; on the stovetop or in the microwave oven.

Stovetop

  • Place the okara in a large nonstick frying pan (skillet), cook it over low/medium heat, and continuously stir for about 10 minutes.
  • Remove from the heat and cool before storing it in an airtight container in the fridge.

Microwave Oven

  • Evenly spread the okara onto a large shallow microwave-safe bowl and microwave uncovered for 2 mins on high (600 watts). Remove from microwave, stir and break up any lumps. Repeat the process two more times, microwaving a total of three times.
  • Allow the okara to cool before transferring it to an airtight container and store in the fridge.
  • The above cooking methods will leave the okara feeling damp to the touch, and because it is a bit dryer than fresh okara, it gives the okara a slightly longer shelf life.

HOW TO DRY OKARA

    Oven drying

    • You will need one or two large baking trays with a rim. Spread the okara out on the trays in a very thin layer it has to be as thin as possible to speed up the drying process.
    • Place the trays into a preheated 150°C (300°F) oven and bake for 1 - 3 hours, mixing every 20 - 25 minutes until the okara has dried out.
    • Remove from the oven, cool, then transfer to an airtight container.

    Microwave and Stove Top

    • Evenly spread the okara onto a large shallow microwave-safe bowl and microwave uncovered for 2 mins on high (600 watts).
    • Remove from microwave, stir and break up any lumps. Repeat the process two more times, microwaving a total of three times.
    • Transfer the microwaved okara to a large nonstick frying pan and cook on low/medium heat and constantly stir for about 20 - 25 minutes until the mixture becomes completely dry.
    • Remove from the heat, cool, then transfer to an airtight container.

    OKARA POWDER

    • When dried okara looks and feels similar to fine bread crumbs, you can leave it like this or take it a step further and grind it down into a powder with a coffee grinder.

    Notes

    How To Store Okara
    Store fresh okara in the fridge in an airtight container, where it will keep for about 2-3 days.
    Cooked okara that has some moisture removed from it, like how we cook our raw okara to make it edible (see notes above), will keep for 5-6 days in the fridge.
    Freezing will keep fresh and partially dry soybean pulp for longer. To freeze, place the soy pulp into small ziplock bags with the air squeezed out and freeze for up to six months.
    Dried soybean pulp can be stored in a sealed container in a cool dark area like your pantry or the fridge.
    Nutrition Facts
    How To Cook Raw Okara and Dry It
    Amount per Serving
    Calories
    140
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.