Made in a Rice Cooker Okara, Rice Bran and Natto Cake Bread – a delicious recipe with Egg, tofu, Fresh okara, bran, Curry, packets. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the ingredients into the bowl of the rice cooker, and mix well with your hands.
2
Add the natto (including the sauce), mix well with a spatula, level out the surface and cook using the regular rice setting (about 30 minutes).
3
If the surface becomes dry it's done.
4
Leave to cool down a bit, then invert onto a plate.
5
Finished.
6
You can eat it as is without any sauce.
7
Try using more curry powder or other spices as topping.
8
The surface will be crispy when it's freshly cooked.
9
The insides are moist and soft.
10
If you use a 5 rice cooker cup capacity cooker, the cake will be about 1.5 cm high.
11
Here I used rice flour instead of rice bran.
12
It's a little more dense and chewy than the rice bran version, and more lightly flavored.
13
You could add a bit more curry powder and sauce.
81
kcal
Calories
3
g
Fat
10
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 Egg, 50 grams Firm tofu, 50 grams Fresh okara, 50 grams Rice bran, and more.
Yes, Made in a Rice Cooker Okara, Rice Bran and Natto Cake Bread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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