Recipe: okara ‘potato’ salad

I’m really excited to share this recipe because 1) it’s low carb, 2) it tastes really good, 3) it’s sustainable (in a way).

I found a recipe for okara ‘potato’ salad and made it my way. The end product was a light salad, that really resembled Japanese potato salad.

Serves 1 as a main, or 3 as appetizers

  • 1.5 cup okara
  • 1 cup diced vegetables of your choice* (I try to go for vegetables with some crunch to increase the textures)
  • Ham or sausage meat (optional)
  • 3 tbsp Japanese mayonnaise**
  • 1/2 tsp salt
  • White pepper to taste

Gently cook the okara in a pan over medium heat to take out the moisture, about 5 minutes. Put the okara out in a flat tray (or big bowl) to cool it down.

Meanwhile, prepare your vegetables. If they need to be cooked (for example, carrots and asparagus), boil them till soft but not mushy. If they’re hardy vegetables such as cucumbers and onions, pickle them slightly by adding salt to extract the water content (and thus making the vegetables even crunchier/crispier). Once the vegetables are done, add them to the cooled okara.

If you’re using ham, dice it to the same bite-sized pieces as your vegetables. Or if you’re using sausage meat, dry-fry them and break them up into smaller pieces. Add to the okara/veggie mix.

Add in the Japanese mayo, salt and pepper to taste. Mix it up really well. If the mixture is a little dry, you may add in a bit more mayonnaise, or some (soy) milk to moisten it a little. The final salad should resemble a Japanese potato salad but a little fluffier/lighter than the original version.

*You can use any vegetables you like/have in your pantry! I would use carrots, cucumbers, corn, asparagus, (a bit of) green onions, onions. Though not a vegetable, I sometimes add a chopped boiled egg into the salad as well.

**Japanese mayonnaise is key to the final taste of the product. Normal Western mayonnaise does not have the tangy-ness of Japanese versions.

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