Deep-Fried Fish Sausage & Okara Balls

Name: Deep-Fried Fish Sausage & Okara Balls
Yield: 15 servings
Cuisine: American
Ingredients: 100 grams Okara; 100 ml Milk; 5 tbsp Katakuriko; 2 Fish sausages (Nissui "Fish Sausages"); 1 Daikon Radish leaves (minced); 1 tbsp Toasted white sesame seeds

cookpad.japan @cookpad_jp

I was chosen to test the Nissei Brand "Fish Sausages," so I made this recipe.

Deep-frying the fish sausages creates a taste that is just like fried fish balls.
Adding milk, daikon leaves, and sesame to the okara fills this dish with calcium.
They go well with any other fillings too. Recipe by Kirarinagareboshi

I was chosen to test the Nissei Brand "Fish Sausages," so I made this recipe.

cookpad.japan @cookpad_jp

I was chosen to test the Nissei Brand "Fish Sausages," so I made this recipe.

Saved

Ingredients

15 servings

100 gramsOkara
100 mlMilk
5 tbspKatakuriko
2Fish sausages (Nissui "Fish Sausages")
1Daikon Radish leaves (minced)
1 tbspToasted white sesame seeds

Saved

Steps

1

Put the okara, milk, katakuriko, boiled daikon radish leaves, 1 chopped sausage, and the sesame seeds into a bowl. Mix well.
2

Shape Step 1 into round balls. Chop the remaining sausage into tiny cubes and stick the pieces on the balls, then deep fry.
3

This time, I also added leftover simmered burdock and carrot. (You can use up the leftovers in your fridge if you make these!)
4

I also tried making it with oden ingredients.
5

I also made it with a grated daikon radish sauce.