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1
Measure 100 g of okara in a plastic bag.
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2
Microwave for about 2 minutes without closing the plastic bag to evaporate the excess moisture.
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3
Shake the okara in the plastic bag to break up any lumps.
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4
Be careful as it's hot.
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5
Let it cool a little with the plastic bag open to evaporate the remaining moisture.
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6
Add seasonings of your choice (grated cheese, sesame seeds, salt, soup stock granules, etc.
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7
), and shake to mix.
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8
Adjust the amounts of the seasonings to taste.
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9
Add 50 g of plain flour into the plastic bag, and shake well to evenly mix the ingredients.
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10
Press hard over the plastic bag to form the mixture into a dough.
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11
Use a rolling pin over the plastic bag to thinly roll the dough out.
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12
Cut into desired sizes, and place them on a piece of parchment paper (note: if you cut them too big, they won't cook evenly).
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13
Microwave for about 4 minutes.
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14
Flip them over and microwave for 3-4 minutes.
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15
After flipping them over once, check the crackers from time to time while you are microwaving them since they may burn if you overheat them.
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16
I added 1 tablespoon of grated cheese and 1/2 teaspoon of soup stock granules.
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17
I cut the dough into triangles.
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18
I added 2 tablespoons of small shrimp furikake and 1/2 teaspoon of dashi soup stock granules (bonito).
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19
I cut the dough into sticks.
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20
I added 2 tablespoons of white sesame seeds and 1/2 teaspoon of salt.
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21
I cut the dough into squares.
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22
These are nori and salt flavor.
