Use your favorite nuts. Roast briefly in the oven or a pan. Finely chop the nuts into 5mm - 1cm pieces.
Put the sugar and water marked・in a pan and heat. When the mixture is bubbling, and it becomes brown and thickened like the picture above, add the nuts.
Remove from the heat and stir. Put the nuts onto a wax paper sheet and let dry and cool.
Put the ingredients marked ☆ and the fresh okara in a bowl, and mix well.
Add 2-3 tablespoons of oil. Check the dough and add more oil or soy milk if necessary. Refer to the Helpful Hints.
Add nuts into the bowl, and divide the dough into 20 - 24 balls. Squash to flatten.
Bake in a preheated oven at 340F/170C for 22 - 30 minutes.
Story Behind this Recipe
I often bake these okara cookies at home. I put caramelized nuts in them, which my family loves.
The moisture content of fresh okara is different depending on the maker. If all the dough doesn't clump together after adding 2 tablespoons of the oil at stage 5, add more oil or soy milk. If you add too much soy milk, the cookies wouldn't be crispy enough, so do not add over 2 tablespoons. Adjust the baking time to suit your oven at home.