pulp crisp: a savory okara / dòuzhā / biji pancake made with leftovers!

Making soy milk, oat milk, rice milk, nut milk, or tofu, and looking for something to do with the leftover pulp? Soy pulp, also known as okara in Japanese, biji in Korean, and dòuzhā in Chinese, can be used in almost any recipe you can think of! Hide it in a stir-fry, mush it into morning porridge, or tuck it into breads, cookies, or cakes! How you use it might depend on whether your pulp is just pure soybean, grains, nuts, or some combination. The pure pulp is fairly flavorless compared with, say, a grain-based milk made with dried fruits and nuts – which means the possibilities for cooking with it are endless!

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Yes, I got an $8 used soymilk machine about three months ago – and it’s become a part of my daily life in a way I was never expecting. Homemade nut and grain milk is sweeter and creamier than milk. I drink it every morning. Tastes nothing like the soymilk from the store! Stay tuned for a mega-post chronicling months of experiments with different combinations of grains, beans, nuts, fruits, and seeds!

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So far, this is one of my favorite “waste not” recipes using okara! Ever since I began my grain and nut milk obsession a few months ago, I have been combing the internet for ways to use the leftover soy pulp. This recipe is ridiculously easy. If you use enough soy milk or water, you’ll be really surprised by the crepe-like texture. These pancakes will keep you full way longer than a “typical” pancake due to all the protein.

My recipe is modified from The Foodie Baker's version in one huge way that really changes the texture and flavor. Curious?

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SAVORY OKARA PANCAKE modified from The Foodie Baker

50 grams fresh okara

50 grams rice flour (all-purpose flour is fine, too)

100 ml soy milk or water

2 pinches salt

1/2 teaspoon sesame oil (optional)

2 spring onion finely chopped (optional)

your favorite spices (optional – black pepper is recommended – a pinch of Chinese five-spice is great in this!)

neutral oil, to fry (like canola, vegetable, etc.)

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note: If you don’t have a scale, it’s important to note that depending on how much soy milk you squeezed out of your pulp, 50g okara might be a quarter-cup, or a half-cup. If you’re very lazy, like me, and your hands get tired after a few squeezes, use a little less okara. If yours is very fluffy, use a little more. Or – and this has been true for me so far – just eyeball it, because the amount doesn’t matter too much! 50g flour is probably about a third of a cup. 100ml is about a half-cup. You can eyeball these amounts – it really doesn’t matter that much.

Mix everything together, with whatever spoon or whisk you like, or your hands. Pour batter into preheated oiled skillet and fry like a pancake. Eat with your favorite dipping sauce. I loved a chili oil/black vinegar sauce, but anything from soy sauce to plain yogurt would be good. Or serve with eggs – soy-cured eggs would be amazing with these – or leftover veggies!

original recipe by the foodie baker and modified by friedsig

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The original recipe calls for egg, which makes more of a typical American-style pancake. I could really taste the egg in it, which would be great for someone who loves that hard cooked egg / French toast flavor! However, if you prefer a crispy dosa-style pancake like I do, you’ll much prefer the eggless version. Obviously, vegans will prefer it without egg. I love eggs, and much prefer a soft cooked egg wrapped in one of these crispy pancakes, rather than the egg overcooking inside the pancake.

Experiment with this! I bet this would be amazing with a ton of sugar and cinnamon if that’s your jam. I’m on a savory kick lately, though. I have loved these strongly seasoned with a Chinese five-spice blend, with a homemade Sri Lankan curry powder, with a basic blend of garlic powder and black pepper, and just plain with sesame oil and salt.

The edges get quite crispy and crunchy, so I have named these “pulp crisps” because my “okara” is usually some blend of peanuts, Chinese red dates, millet or oats, black soybeans, rice…. not just pure soy okara.

If you’re curious about my journey with this soymilk machine, fear not! Recipes are coming.

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