Method
Make the batter
Combine the okara, flour, egg, spring onion, and salt in a bowl and mix well.
The batter should be thick enough to hold its shape when spooned but still spread slightly — think thick porridge. If it's too stiff, add a splash of water; if too wet, add a little more flour.
Fry
Heat a frying pan over medium heat and add a thin layer of oil.
Spoon a ladleful of batter into the pan and gently spread it into a round patty about 1cm thick with the back of the spoon.
Cook over medium-low heat for 3–4 minutes until the underside is golden and set, then flip and cook for another 2–3 minutes until both sides are crisp.
Don't rush the flip — wait until the base is truly golden and firm, or the pancake will fall apart.
Key Tips
- Okara moisture varies depending on how thoroughly it was squeezed — check the batter consistency and adjust with flour or water as needed
- Keep the heat medium-low; you want crispy edges and a cooked centre without burning
- Wait for the base to fully set before flipping — flipping too early breaks the pancake
- You don't need much oil — a thin film is enough; okara doesn't stick easily
Flavour Variations
| Variation | How |
|---|---|
| Umami | Add dried shrimp and a dash of soy sauce |
| Sesame | Mix in a handful of white sesame seeds |
| Vegetable | Add finely shredded carrot or sweetcorn |
| Spicy | Add chilli flakes or a spoonful of chilli paste |