Pumpkin & Okara Oyaki

Name: Pumpkin & Okara Oyaki
Yield: 10 servings
Cuisine: American
Ingredients: 250 grams Pumpkin; 100 grams Fresh okara; 20 ml Soy milk; 60 grams Katakuriko

cookpad.japan @cookpad_jp

I had a craving for a really springy pumpkin oyaki.

If using pumpkin that has been simmered with strong seasonings, then these will taste great as is. Recipe by attun519

I had a craving for a really springy pumpkin oyaki.

If using pumpkin that has been simmered with strong seasonings, then these will taste great as is. Recipe by attun519

cookpad.japan @cookpad_jp

I had a craving for a really springy pumpkin oyaki.

If using pumpkin that has been simmered with strong seasonings, then these will taste great as is. Recipe by attun519

I had a craving for a really springy pumpkin oyaki.

If using pumpkin that has been simmered with strong seasonings, then these will taste great as is. Recipe by attun519

Saved

Ingredients

10 servings

250 gramsPumpkin
100 gramsFresh okara
20 mlSoy milk
60 gramsKatakuriko

Saved

Steps

1

Roughly combine the leftover simmered pumpkin, okara, soy milk, and katakuriko.
2

Divide the mixture from Step 1 into 10 even portions and form into flat, round patties. Pan-fry in a heated frying pan. Cover with a lid and fry both sides over low heat until browned.
3

If you're making this with raw pumpkin, heat it in the microwave to soften it a little, and then cut it into small pieces. Submerge the pieces in water and boil until tender.
4

These are only mildly sweet, so add honey or butter to taste.