Hello! Back to share another okara recipe! I stumbled upon this savoury vegetarian okara pancake recipe while Googling – and it turned out to be a very simple yet delicious pancake that is perfect as a side dish with other dishes and rice. Also, unless you tell your guests, I don’t think they will be able to tell there’s okara in it!
The okara is mixed with basic pantry ingredients like egg, flour and soy milk to make a thick pancake batter. This time round, only spring onion is used for the okara pancake – don’t skimp on the spring onion because they add lots of flavour to the pancake!
I can totally imagine mixing in seafood to make it similar to the Korean Seafood Pancake (Haemul Pajeon) or mixing in shredded cabbage to make an okara-style Japanese Savoury Pancake (Okonomiyaki) – will attempt these pancakes next and share on the blog (hopefully soon!) And here’s how to make this easy okara pancake!
|1) Whisk egg, okara and chopped spring onion together in a mixing bowl.||2) Whisk in flour - it will become lumpy and hard to whisk in, so...|
|3) Whisk in soy milk to make a thick pancake consistency. Stir in salt, black pepper and sesame oil.||4) Pan fry for 4 to 5 minutes on each side until golden brown and crispy.|
Here are two more okara recipes should you be interested!
|Okara Croquettes||Okara Chocolate Cake|
Savoury Okara Pancake
- 10-inch non-stick frying pan
- 1 egg
- 50 grams fresh okara
- 2 spring onion finely chopped
- 50 grams all-purpose flour
- 100 ml soy milk or water
- 2 pinches salt
- Freshly ground black pepper to taste
- 1/2 teaspoon sesame oil
- 2 tablespoons oil
- 1 tablespoon rice vinegar
- 1 tablespoon Japanese soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon toasted sesame seeds
- 1/2 teaspoon gochugaru Korean red pepper flakes, optional
- Whisk egg, okara and chopped spring onion together in a mixing bowl. Whisk in flour, followed by 75ml of soy milk, adding more soy milk to make a thick pancake consistency. Stir in salt, black pepper and sesame oil.
- Heat a 10-inch non-stick pan over medium-low heat. Add in 1 tablespoon oil and pour in the batter. Cook for 4 to 5 minutes until golden-brown and crispy at the bottom. Flip the pancake, add in the remaining oil and cook until the other is golden brown as well, another 4 to 5 minutes.
- Slide the pancake onto a serving plate, cut into wedges and serve with the dipping sauce.
- Combine all the ingredients together in a small bowl.
- If your frying pan is smaller than 10 inches, divide the batter to make two smaller pancakes instead of one.
- Adapted from Peng's Kitchen