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?