Measure 100 g of okara in a plastic bag. Microwave for about 2 minutes without closing the plastic bag to evaporate the excess moisture.
Shake the okara in the plastic bag to break up any lumps. Be careful as it's hot. Let it cool a little with the plastic bag open to evaporate the remaining moisture.
Add seasonings of your choice (grated cheese, sesame seeds, salt, soup stock granules, etc.), and shake to mix. Adjust the amounts of the seasonings to taste.
Add 50 g of plain flour into the plastic bag, and shake well to evenly mix the ingredients.
Press hard over the plastic bag to form the mixture into a dough. Use a rolling pin over the plastic bag to thinly roll the dough out.
Cut into desired sizes, and place them on a piece of parchment paper (note: if you cut them too big, they won't cook evenly).
Microwave for about 4 minutes. Flip them over and microwave for 3-4 minutes. After flipping them over once, check the crackers from time to time while you are microwaving them since they may burn if you overheat them.
I added 1 tablespoon of grated cheese and 1/2 teaspoon of soup stock granules. I cut the dough into triangles.
I added 2 tablespoons of small shrimp furikake and 1/2 teaspoon of dashi soup stock granules (bonito). I cut the dough into sticks.
I added 2 tablespoons of white sesame seeds and 1/2 teaspoon of salt. I cut the dough into squares.
These are nori and salt flavor.
Story Behind this Recipe
I want to eat snacks even when I'm on a diet, so I came up with this recipe because I can make them easily, they are inexpensive to make, healthy, and packed with fiber.
Use seasonings of your choice, and adjust the amounts of the seasonings to taste. They will be crunchy if you microwave them until they are light brown. If you don't heat them enough, the texture will be soft, not crunchy. If you overheat them, they will burn. Open the door of the microwave several times while microwaving the crackers to get rid of the steam.