Skewered Okara Dumplings

Name: Skewered Okara Dumplings
Yield: 12 servings
Cuisine: American
Ingredients: 120 grams Fresh okara; 90 grams Katakuriko; 100 ml Water; 4 tbsp Mirin; 1 tbsp Soy sauce; 1 tsp Katakuriko; 1 Sugar (optiona; it tastes better with sugar, but I omitted it); 1 Kinako; 1/3 to 1/2 of the amount of kinako, or (to taste). Sugar; 1 pinch Salt; 1 Ground sesame seeds

cookpad.japan @cookpad_jp

I bought okara that was on sale because it was near its best-by date. I felt like eating dumplings for a snack There were too many recipes to chose from, so I decided to make up my own.

After boiling, the dumplings will be about 2 cm in diameter, or roughly the size of a 500 yen coin.
Okara is great, because the dough doesn't stick to your hands, so it was easy to shape the balls! Recipe by Isshonoshiawase

I bought okara that was on sale because it was near its best-by date. I felt like eating dumplings for a snack There were too many recipes to chose from, so I decided to make up my own.

cookpad.japan @cookpad_jp

I bought okara that was on sale because it was near its best-by date. I felt like eating dumplings for a snack There were too many recipes to chose from, so I decided to make up my own.

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Ingredients

12 servings

120 gramsFresh okara
90 gramsKatakuriko
100 mlWater
For the mitarashi sauce:
4 tbspMirin
1 tbspSoy sauce
1 tspKatakuriko
1Sugar (optiona; it tastes better with sugar, but I omitted it)
Kinako and ground sesame seed coating
1Kinako
1/3to 1/2 of the amount of kinako, or (to taste). Sugar
1 pinchSalt
1Ground sesame seeds

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Steps

1

Put the okara, katakuriko, and water in a plastic bag and knead thoroughly, until the dough is about as soft as your earlobes.
2

Roll the dough into balls. They expand when you boil them, so make them a bit smaller.
3

Put in a pot of boiling water. They will sink to the bottom.
4

After they rise to the top, boil for 2 to 3 minutes, then drain in a colander. I poured cold water into the pot to cool the balls.
5

Make the mitarashi sauce: Combine the ingredients in a heatproof dish and microwave for 1.5 minutes. Stir well and repeat until the sauce becomes the consistency you like.
6

I cooked mine for 90 seconds, then 20 seconds, then another 20 seconds. Maybe I should have cooked it a bit longer? Keep cooking the sauce until it's as thick as you want it to be.
7

For the kinako coating, just mix all the ingredients together. Taste and adjust the amount of sugar. I like to make a lot and store it on hand.
8

Use a non-stick frying pan to brown the dumplings that you intend to coat with mitarashi sauce. Roll the others in the kinako mixture.
9

Skewer the dumplings on toothpicks, and they're done I was surprised that they were still soft, even after they've cooled.
10

The dumplings can also be served topped with tsubu-an (chunky sweet bean paste) instead of mitarashi sauce.
11

Sesame version.
12

With zunda edamame paste.