Okara Karintou


Okara Karintou

  Traditionally a deep-fried Japanese sweet, this is an oven-baked version that adds okara for

  additional fibre and nutritional value


  • 4 tablespoons black sesame, roughly bruised
  • 200g (7oz) okara
  • 2 free-range eggs
  • 200g (7oz) wholemeal flour
  • 1 teaspoon baking powder

Coating sugar

  • 4 tablespoons brown sugar (rapadura or panela*)
  • 4 tablespoons water


1. Preheat the oven to 180°C(350°F). Line a baking tray with baking paper.

2. Bruise the black sesame with a knife or pestle and mortar.

3. Heat okara in a frying pan and cook over a medium-high heat for 5 minutes, to slightly

reduce the amount of water. Allow it to cool down.

4. In a mixing bowl, whisk the eggs a little then add okara, flour, baking powder and black


5. Use a wooden spoon to stir until combined, then use your hands to bring the dough together

in the bowl. Knead for 5 minutes or until smooth. You may need to add 1 teaspoon water if

the dough is dry.

6. Place the dough in a plastic sandwich bag and roll it out to about 5mm thick.

7. Cut the edge of the bag to open.

8. Cut into 5mm (.in)  strips and arrange on a lined tray.

9. Bake them for 20 minutes or until crispy.

10. To prepare the coating sugar, heat brown sugar and water in a frying pan and bring to the

boil. Reduce the heat to low and simmer until thickened.

11. Add the sticks and mix well to make sure they are well-coated with sugar. Transfer to a

lined baking tray to set.

 Vegan option: Use 2 teaspoons of egg replacer and 4 tablespoons of water in a bowl instead of egg and whisk. Add the rest of the ingredients to combine.

This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!
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