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Okara is a nutritious by-product of soy milk production, rich in calcium, iron, protein, fiber, and riboflavin. It can be used in a variety of ways, including toasting and adding to breads and cereals, making vegetarian and vegan dishes, and as an ingredient in grain mixes. Most okara is used in animal feed.
Okara is a by-product of the soy milk manufacturing process, consisting of the tasteless pulp that is left over after pureed soybeans are passed through filters. It is extremely nutritious, sometimes more than products like soy milk and tofu, and can be used in a variety of ways. In Asian cuisine, okara is a not uncommon vegetarian ingredient and interest in this ingredient has grown in the West. Most okara, however, is blended into animal feed, as large quantities of it are generated in the soy milk production process.
When soybeans are made into soymilk, they are steeped and blended to form a slurry. Okara is the fibrous, insoluble part of soy left behind, and is rich in calcium, iron, protein, fiber, and riboflavin. When fresh, okara is creamy white to yellow and very fleshy. At this point it can be dried into a powder or it can be cooked and frozen for future use. Fresh okara is not very stable, and must be used quickly.
One way to use okara is to toast it and add it to breads, cereals and other dishes. Roasting brings out the light nutty flavor and creates a crunchy texture. Okara can also be used to make vegetarian and vegan grain patties and an assortment of other dishes. The bland flavor makes it suitable for a range of dishes, as it will readily absorb any flavors it is cooked with.
Many Asian markets sell dried okara, which may also be called unohana or kirazu. The dried product can be rehydrated and used as desired. Some also sell fresh okara, especially if they make soy milk and other soy products on site, in which case it may also be available frozen. You can also make soy milk at home by breeding your own okara, although you may find that you generate so much of it that it’s used more for garden mulch and animal fodder than food.
This tofu byproduct is often included in vegetarian grain mixes, in which case it may be listed as “soybean pulp” on the packaging. It helps add fiber and bulk to foods, while also increasing the nutritional content and creating a chewier texture. Okara can be used in all sorts of things, from traditional Chinese steamed dishes to falafel.
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