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
- 4 tablespoons brown sugar (rapadura or panela*)
- 4 tablespoons water
1. Preheat the oven to 180ÅãC (350ÅãF). 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 my first cookbook ” Cooking With Soy”
There are also more exciting tofu recipes in my latest book ” Japanese superfoods”
Best way of leaning cooking? Please come and join my healthy vegetarian / vegan cooking classes in Sydney!
We offer gluten free cooking, traditional and modern Japanese cooking and more. Let’s cook together!!