Okara and Kinako Mug Cake

Ingredients:

• 3 tablespoons okara (soybean pulp)
• 2 tablespoons kinako (roasted soybean flour)
• 3 tablespoons all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon baking powder
• Pinch of salt
• 3 tablespoons milk (dairy or plant-based)
• 1 tablespoon vegetable oil
• 1/4 teaspoon vanilla extract

Instructions:

1. In a microwave-safe mug, combine okara, kinako, all-purpose flour, sugar, baking powder, and a pinch of salt.
2. Add milk, vegetable oil, and vanilla extract to the mug. Stir well until all ingredients are thoroughly combined.
3. Microwave the mug on high for 1.5 to 2 minutes, or until the cake is set and slightly risen. Cooking times may vary depending on your microwave, so monitor it closely.
4. Allow the mug cake to cool for a minute before serving.
5. Optionally, sprinkle extra kinako on top or drizzle with honey for added sweetness.
6. Grab a spoon and enjoy your Okara and Kinako Mug Cake – a delightful blend of textures and flavors!

Note: Okara is the soybean pulp left over from making soy milk or tofu, and kinako is roasted soybean flour often used in Japanese desserts. You can find them in some Asian grocery stores or specialty markets.