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Before you jump to Okara (Soy Pulp) and Kabocha Squash Scones recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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We hope you got insight from reading it, now let’s go back to okara (soy pulp) and kabocha squash scones recipe. To make okara (soy pulp) and kabocha squash scones you only need 5 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Okara (Soy Pulp) and Kabocha Squash Scones:

1. Prepare 75 grams ☆ Fresh okara
2. Prepare 75 grams ☆ Mashed kabocha
3. Get 150 grams ☆ Instant pancake mix
4. You need 30 grams ☆ Margarine, or other shortening of your choice
5. Prepare 1 Your choice of dry fruits, nuts, chocolate chips, etc.

Steps to make Okara (Soy Pulp) and Kabocha Squash Scones:

1. Combine the ingredients marked with a ☆. For easy clean-up, put into a plastic bag and knead together. Add spices as well.
2. Once the ingredients are blended, add dry fruits and nuts to taste.
3. The dough is very easy to handle. If it appears sticky, add more pancake mix, and if it is too dry, add soy milk or water - add a little at a time until just right.
4. Once the dough is ready, dust flour on your work surface, roll out the dough, fold it, then repeat. To save time, you can omit this step.
5. Cut into shapes using cookie cutters. The dough thickness at this point will determine the thickness after baking, since it will not rise much. I made them 2 cm thick, and 4.5 cm in diameter.
6. At the thickness shown in the photos, baking time is 20 minutes at 340F/170C. Adjust the temperature and baking time to suit your oven and scone dimensions.
7. These are just out of the oven.

It is part of the traditional cuisines of Japan, Korea, and China. Soy sauce and butter is one of my favorite flavor combinations and when the weather gets colder, I like to combine it with one of my favorite squashes: sweet and intense kabocha. When roasted, the flavors all intensify and the texture becomes creamy and satisfying. Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean, which is a by-product from tofu and soy milk production. It is used in a Japanese traditional dish called unohana which consists of okara cooked with some vegetables and seasonings.

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