Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
2 cups okara, dried* (8 oz okara makes 2 cups after dried)
1-1/3 cups oatmeal
1/2 cup sesame seeds, toasted
1-1/2 cups all-purpose flour
1-1/3 teaspoons baking soda
1/2 cup plus 2 tablespoons margarine
1/2 cup plus 2 tablespoons shortening
3/4 cup sugar
2 eggs, beaten
2 teaspoons lemon juice
1/4 cup raisins (optional)
Preheat oven to 400°F.
Remove moisture from okara* (see instructions below)
Crush oatmeal and mix with sesame seeds. Set aside. Sift flour and baking soda twice; add oatmeal and sesame seeds.
Sift sugar. Mix margarine and shortening; add sugar. Whip it until mixture gets white. Add beaten eggs and lemon juice. Add flour, baking soda, oatmeal & sesame seed mixture, okara and raisins.
Knead and roll. Make 2 (2 inches in diameter) logs. If dough is soft, keep in refrigerator for 30 minutes. Divide each log into 16 pieces. Make 2 inch round cookies. Bake in preheated oven at 400°F for 20 to 25 minutes.
Makes 32 round cookies.
Removing Moisture From Okara:
Microwave Oven Method
Spread okara on a plate. Cover with plastic wrap and cook on full power for 5 minutes. Stir. Cook another 5 minutes, uncover. Turn and stir, cook another 3 minutes.
Spread okara on a baking dish. Dry okara in the oven for 10 minutes at 300-325°F. Stir and dry another 5 minutes.
Toast okara in a skillet for 20 minutes over low heat.