In a plastic bag or a bowl, add all the ＊ ingredients and mix well. Add the okara and mix well.
Combine the miso, milk, and the sesame seeds, add to the Step 1 mixture, and mix well.
Preheat the oven to 170℃.
Place the dough onto parchment paper and shape it into about a 12 x 25 cm oblong shape. It's easier to shape the dough with wet hands.
Place on the top rack of the 170℃ oven and bake for about 20 minutes.
Take it out of the oven, once the dough cools down a little, cut it into 1 cm slices while it's still warm, and place back on the baking tray.
Lower the oven temperature to 160℃, and bake both sides for 10 minutes each, 20 minutes total. Cool on the baking tray.
Note: Since they get stale easily, store them in an airtight container. If they become stale, toast them and they will be crunchy again.
This is the miso I used for this recipe. If you use ”Saikyo” miso, it creates a mild and refined flavor. Choose the one to suits your taste.
Story Behind this Recipe
My previous recipe was created by referring to "Okara Biscotti" (Recipe ID: 901604).
Slice the dough before it gets cold at Step 6 for a more beautiful looking cross section. The amount of milk depends on the moisture content of the okara, thus, the wide range in the amount is listed. Add a small amount of milk at first and gradually add more if the dough does not seem to come together.