Matcha Cookie with Okara: Okara is the soy bean pulp that’s left over from making soy milk. This is a guest post by Pat Tokuyama from All Day I Eat. Pat shows you how to make yummy Okara Matcha cookies in simple steps in his video.
Matcha Cookie with Okara
Okara is the soy bean pulp that’s left over from making soy milk.
(Here is a link from Amazon to get dried okara.)
This is a guest post by Pat Tokuyama from All Day I Eat. Pat shows you how to make yummy Okara Matcha cookies in simple steps in his video.
Pat uses our premium Matcha in the video. (Here is the link to get the matcha.)
Ingredients
- 6 Tbsp olive oil or 8 Tbsp unsalted butter, melted
- 1/3 cup sugar
- 1 egg yolk
- 1 Tbsp matcha powder
- 1 cup hakurikiko light Japanese flour, alternatively cake flour
- 1/2 cup Okara
- 2-3 Tbsp white chocolate chips
Download Printable One-Page Recipe PDF Now
Here is a link to Pat's blog post for more detail
Thanks Pat for sharing great recipe!
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About the author
Kei Nishida
Author, CEO Dream of Japan
Certification: PMP, BS in Computer Science
Education: Western Washington University
Kei Nishida is a passionate Japanese green tea connoisseur, writer, and the founder and CEO of Japanese Green Tea Co., a Dream of Japan Company.
Driven by a deep desire to share the rich flavors of his homeland, he established the only company that sources premium tea grown in nutrient-rich sugarcane soil—earning multiple Global Tea Champion awards.
Expanding his mission of introducing Japan’s finest to the world, Kei pioneered the launch of the first-ever Sumiyaki charcoal-roasted coffee through Japanese Coffee Co. He also brought the artistry of traditional Japanese craftsmanship to the global market by making katana-style handmade knives—crafted by a renowned katana maker—available outside Japan for the first time through Japanese Knife Co.
Kei’s journey continues as he uncovers and shares Japan’s hidden treasures with the world.
Learn more about Kei
