I read somewhere that fresh Okara is only good for a few days, so I decided to use the rest of the Okara I had and make salad.
A byproduct from my recent soy milk production?
First things first.
I wanted to dress my Okara with mayo, so I made some.
This ↓ is the recipe I’ve been using for a long time.
It requires only a few basic ingredients, it’s easy to make, and it tastes great.
This time I didn’t have a lot of ideas to use mayo after this salad, so I cut the recipe in half.
Okara is soft and mushy, so I added some crunchiness with radish, cauliflower, and red onion, which also gives a nice fresh spiciness (if you have to choose only one thing, pick onion).
I simply dressed them with my homemade vegan mayo, curry powder, salt, and a little sugar.
This was so good!
Kind of reminded of my mother’s potato salad.
I was going to serve my salad for lunch, and I decided to do a Japanese-themed meal.
This is sesame soy-milk miso soup.
The soy milk curdled, but I personally didn’t mind.
Now I have to call this Soy Lovers Meal because there is so much soy in this meal.
Okara, Natto, soy milk, and miso.
Can you find them all?
2 thoughts on “Curried Okara Salad and Soy Lovers Meal
So happy to see your new posts!! Your blog always give me the good vibes seeing your beautiful plating and delicious food!
Reiko in reply to Gem
Hi Gem, Thank you so much for your kind words! Your comment made my day. Sometimes I feel like no one is looking at my blog, so it’s good to hear that there are people, other than my mother 😉 , who enjoy what I share here. I’m planning to post a bit more frequently, so I hope you come back to check it out.