Went to Cafe Millet today. Pumpkin croquette, homemade tofu, oniony light-colored miso soup, tomato and cucumber salad, carrot-broccoli-okara salad (this is my favorite okara salad so far).

And special for
abiona_sashenka I asked how they make the okara salad.
It requires three things:
1. Okara. If the okara is too dry, mix in some soymilk. (Ultimately it should be wet enough to cake onto the vegetables.)
2. Vegetables. Cut them up. Rub some salt into them. Some may require boiling because they are too hard to eat raw. But if they are wet let the water drain off.
3. Dressing. I don't get the impression that she uses very much of it, but she says to mix the okara with dressing before adding the vegetables. What kind of dressing? I ask. Like, you know, whatever dressing. It should contain a small amount of oil, and also things that you put in salad dressing, such as soysauce, or umezu (plum vinegar), and maybe sesame seeds or shiso or something. Then mix it with the okara before adding the vegetables.
I will have to try it sometime. I have never cooked with okara.