Made soy milk the other day ended up with lots of soybean pulp (aka okara) in the freezer. I have been using it both in baking and cooking for past three days! Small amount each day, what a high protein week for us!
I baked some muffins last night, it tasted good but texture wise was not what I expected. Going to try another batch soon. Today, we had this hamburger made with 50% meat and 50% okara. Added some creamy sweetcorn to add texture as well as a little liquid into hamburger as I am trying to cut down egg consumption in the family. My boys loved it so much, the elder one ate three pieces for his dinner! I was surprised to find an empty plate on the kitchen bench after I came out from my "laboratory" (photographing).
Ingredients (makes 4-6 pieces:
120 g minced pork
1/2 tsp Worcestershire sauce
1 tsp oyster sauce
1/2 tsp sugar
120 g fresh okara (soybean pulp)
1 clove garlic, finely chopped
1 tbsp chopped parsley
1 tbsp all-purpose flour
4 tbsp creamy sweetcorn
Oil for pan-frying
- Mix and marinate minced pork with ingredients A for about 10 minutes. Add in ingredients B, mix well and set aside for about 5 minutes.
- Divide and shape mixture into patties.
- Heat oil in pan, pan fry patties with low-medium heat till cooked and continue to cook till browned on both side.
- Remove patties from pan, drain excess oil on paper towel.
- Serve warm with some okonomiyaki sauce or other sauce as preferred.