Name: Okara Salad
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 4 servings
Cuisine: Japanese Cuisine
Ingredients: Okara (Soy Pulp) 150g; Onion 1/2 medium; Cucumber 1 (approx. 100g); Ham (optional); Mayonnaise 3 tbsp; Sesame Dressing 3 tbsp; Black Pepper (to taste); Sugar 1 tsp (for dehydrating); Whole Grain Mustard (optional, to taste)

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Original: English

Okara Salad

by 食事処さくらの料理教室

This healthy okara salad can be made in just 10 minutes and offers a satisfying texture similar to potato salad. By salting the vegetables to draw out moisture and using mayonnaise and sesame dressing to prevent dryness, you'll achieve a smooth and delicious result. It's perfect for meal prep or as a side dish.

Ingredients

Scale:

Main Ingredients (4 servings)

Okara (Soy Pulp) 150g
Onion 1/2 medium
Cucumber 1 (approx. 100g)
Ham (optional)

Seasonings

Mayonnaise 3 tbsp
Sesame Dressing 3 tbsp
Black Pepper (to taste)
Sugar 1 tsp (for dehydrating)
Whole Grain Mustard (optional, to taste)

📖Cooking Basics

dry（tantanmen）

Steps

Peel the onion and cut it in half. Wrap the unused half in plastic wrap and return it to the refrigerator.
🕒 01:13
Prepare a slicer, place a damp cloth underneath to prevent slipping, and thinly slice 1/2 onion along the grain into a bowl. (Key Tip: If using regular onions, soak the sliced onions in water for 2-3 minutes to remove their sharpness. Sweet onions are less pungent, so use them directly without soaking.)
🕒 02:20
Cut off the ends of the cucumber.
🕒 03:18
Thinly slice 1 cucumber (approx. 100g) and add it to the same bowl as the onions. (Key Tip: Slicing the cucumber as thinly as possible will prevent its texture from being too dominant.)
🕒 03:30
Add 1 tsp of sugar to the bowl with the onions and cucumber, and massage firmly until the vegetables glisten.
🕒 04:10
Let the massaged vegetables sit for 5 minutes to release their moisture. (Key Tip: Thoroughly drawing out moisture with sugar prevents the vegetables from releasing water later and diluting the flavor.)
🕒 04:56
Measure out 150g of okara into a separate bowl and lightly break it up with a spoon.
🕒 05:02
Add 3 tbsp of mayonnaise and 3 tbsp of sesame dressing to the crumbled okara. Mix well until the okara is no longer dry. (Key Tip: The oil from the mayonnaise and sesame dressing prevents the okara from becoming dry and creates a smooth texture. Seasoning the okara well beforehand prevents the overall flavor from becoming bland.)
🕒 06:26
Squeeze out the moisture from the vegetables that have been sitting for 5 minutes, then lightly break them apart and add them to the okara bowl. (Key Tip: Letting the vegetables sit for 5 minutes retains just enough moisture for them to blend well with the okara, creating a balanced flavor. Squeezing out the water also naturally removes any grassy smell from the cucumber and sharpness from the onion.)
🕒 09:11
Tear a desired amount of ham into large pieces by hand and add it to the okara bowl. (Key Tip: Tearing the ham into larger pieces adds presence and color, making the salad look more appealing.)
🕒 10:41
Grind in black pepper to taste and mix thoroughly to combine. (Key Tip: Black pepper sharpens the overall flavor.)
🕒 11:35
Cover the okara salad tightly with plastic wrap, ensuring it makes direct contact, and let it rest in the refrigerator for at least 15 minutes. (Key Tip: Refrigerating allows all the ingredients to meld together, and the okara will absorb the vegetable moisture, resulting in a moist and smooth salad.)
🕒 12:53
Add whole grain mustard to taste (if desired) and mix to adjust the flavor.
🕒 14:55