Add the eggs and okara to a bowl and mix well. Wrap with cellophane and heat in the microwave at 500 W for 1 minute.
Remove from the microwave, and scramble the mixture with chopsticks. Return the bowl to the microwave, and head for a further 40 seconds. (If using 2 eggs, repeat this step twice.)
Once cooled, dress with mayonnaise and season with salt and pepper. Garnish with parsley to finish.
Try adding some grated cheese or curry powder for extra flavour. It's also delicious if you decrease the amount of mayo and replace it with shio-koji, peanut butter or sesame paste.
Story Behind this Recipe
I really like okara potato salad and wondered if it would be possible to add egg as well. I managed to make the salad a uniform egg-yellow colour by cooking everything together in the microwave from the beginning, as when making golden-fried rice.
Just heat the okara and egg in the microwave. Try to make it so that the yellow of the egg yolk colours the entire salad.