Okara Bread/おからパン

Japanese Food

It saddens me whenever I turn on the TV; NHK (state run) and all commercial TV stations have kept telling all the details about the recent unprecedented earthquake since it took place two days ago.
But, anyway, life must go on, and I’ve kept thinking of good uses for okara, and made “okara bread” for lunch today.

200 g “weak” (low-gluten) wheat flour (hakurikiko in Japanese)
200 g home-made “soy-milky” okara
2 tsp baking powder
Small amount of salt

薄力粉 200 g
自家製の、豆乳が入ったおから 200 g
ベーキングパウダー 小さじ2
塩 少々

I mixed all the ingredients (I forgot to add salt!), and added some (about 30 g) water to adjust the texture.
材料を全部混ぜ(塩を入れるのを忘れました!)、水を少し(30 g程度)足して、柔らかさを調整しました。

I divided the dough into two portions, and baked each portion in the toaster oven for 10 minutes.

As you can see, it looks more like naan than bread.

I thought I would have it as Japanese pizza (with some pizza cheese, sesame seeds, katsuobushi (dried bonito shavings), and soy sauce), but my daughter came up to me and said she wanted to have it with retort curry. So did my son.

Second portion:

My children had almost all of them. They said they were good!

Me? I had two slices of store-bought regular bread with leftover tonkatsu.

Comments on Facebook