Matcha Okara Sabre with Buckwheat (Recipe)

Matcha Okara Sabre with Buckwheat

When we make soy milk or tofu, Okara often ends up forgotten.

But this humble byproduct is rich in fiber and plant protein, and it deserves another life. By giving it a second life, we close a loop — transforming what was once “waste” into nourishment. Buckwheat bring not only fine flavors but also remind us of biodiversity and soil-friendly crops.

✳️ Ingredients (For about 23-25 sablés)

• Okara (fresh, well-drained): 70g
• All-purpose flour: 115g
• Matcha powder: 10g
• Buckwheat flour: 5g
• Sugar: 65g
• Unsalted butter (softened): 80g
• Egg yolk: 20g
• Walnuts (chopped): 30g
• Salt: 1g

🌀 Directions

1. Preheat the oven to 175°C. Line a baking tray with parchment paper.
2. Lightly dry the okara in a fry pan to remove excess moisture and cool it down.
3. Cream the butter and sugar together until light and smooth.
4. Add the yolk and salt, mixing gently.
5. Fold in the okara, then sift in the flour and matcha powder.
6. Add the chopped walnuts, mixing just until the dough comes together.
7. Roll the dough into a log, chill for 1hour then slice into 1 cm rounds.
8. Bake for 15 minutes or until the edges turn slightly golden.
9. Cool completely — the texture will crisp up beautifully as they rest.