Yesterday I talked about how fun to try new food items.
Well, this post also features something new (to me).
Okara is soy pulp, usually the stuff left after you squeeze soy milk out.
So okara powder is dried soy pulp and made into powder.
Baking with okara powder is quite popular particularly among dieters.
Apparently, it contains a lot of fiber and it reportedly make you full quickly with a small amount.
I’m all for shedding a few pounds, but more than anything I wanted to try mainly because I was curious how it would turn out.
I should also mention this ingredient too.
Psyllium husk powder.
This is a new item for me to use as well.
This was one of the ingredients for this bread, and the amount that goes in is quite small, but apparently it’s an important ingredient to create the right texture.
It turned out great!
This recipe was fun because you shape the bread in a ring.
The original recipe was all for cocoa version, but I decided to divide the dough into two, one with cocoa and one with Kabocha powder.
And get this.
You “bake” it in a microwave oven!
Okay, it took me a bit longer to shape them in a ring than I expected, but other than that the process is super easy and fast.
You mix everything together, shape it, and cook in a microwave oven for two to two and half minutes.
I won’t lie.
I was quite skeptical because of the unusual ingredients.
But it’s amazing how well it turned out.
No wheat in the dough.
But it’s definitely bread, and a good one.
It has a great texture and is super tasty.
I enjoyed it for breakfast this morning with a cup of black coffee.
I’m sure they are great with butter, but I ate it without.
Frankly I didn’t feel I needed extra fat (and I’m usually a butter person).
The recipe is here -> https://www.orihano.com/okara-mochiponde (Japanese).
I’m planning to make another version of Okara bread this afternoon.
I wish Okara powder was a bit cheaper though.
I think the price here in the U.S. is more than triple compared to it is in Japan (sigh).