Created for everyday well-being

Okara is a nutritious byproduct of tofu making, rich in dietary fiber and plant-based protein.
Gentle on the digestive system, it is a traditional Japanese ingredient that fits easily into everyday meals.

Serves: 2–3pax
Cooking Time: 15 minutes
Difficulty: Easy

Ingredients

Ingredient	Amount
Okara (soy pulp)	150 g
Cucumber (finely sliced)	60 g
Carrot (finely sliced)	40 g
Onion (thinly sliced)	30 g
Cherry tomatoes	As needed
Salt	2 g
Black pepper	0.5 g
Mayonnaise	40 g

Optional ingredients

Corn
Ham
Edamame

Preparation

Finely slice the carrot, blanch briefly, and drain well.
Slice the cucumber and onion thinly.
Massage the cucumber and onion with salt.
Rinse with water and squeeze firmly to remove excess moisture.

Instructions

1. Mix

Place the okara in a bowl and add the prepared vegetables (except the tomatoes).
Mix well.

2. Season

Add salt, black pepper, and mayonnaise.
Combine until evenly coated.

3. Finish

Transfer to a serving plate and top with cherry tomatoes.

Chef’s Tips

Salting and rinsing the cucumber and onion removes bitterness and improves texture.
Okara absorbs moisture easily. Adjust the mayonnaise at the end (+10–20 g if needed).
Add tomatoes last to prevent excess moisture from diluting the salad.
Adding ham or corn makes it more appealing for children.

Recipe Created By

Chef Satoshi Nagayama

ISSEN, created by Wagyu specialist Satoshi Nagayama, showcases the full potential of Wagyu cuisine.
From vibrant counter-style Gozen dining to serene private Omakase kappo experiences, guests can enjoy refined Japanese culinary techniques and carefully selected seasonal ingredients in a calm and elegant setting.

Mashō ISSEN delivers one of the most exceptional Japanese dining experiences in Malaysia.