I wanted to participate in the okara festival , so I thought this up.- The dough is a bit difficult to handle since it's so soft.These became easy to flip over when I cut them into bite-sized portions!- It might be a good idea to cook these in 2 steps (They were a bit hard when I cooked them through all in one go).- Please don't use special oil-absorbent paper, as it'll make them difficult to flip over. Recipe by MIYAkan

These fish-sausage morsels are very colorful. They are fluffy when cooked, and I want them to have plenty of flavor on their own (without any dipping sauce and so on) so they are well seasoned too.When you drop the fritters in the oil in Step 3, form them so that each piece is fairly small and round. They will turn into cute round morsels. These are delicious as is, but you can eat them with ketchup or tempura dipping sauce if you like . For 2-4 servings. Recipe by caramel-cookie

I was going to bake cookies using sweet potatoes and okara, but the dough tasted so good that I just turned that into a recipe.The moisture content of sweet potatoes and okara tends to vary, so if your mixture is a little dry add a drop of milk – enough to make the dough soft enough to roll into balls with your hands. I used 0.5 tablespoons of milk. You can achieve a similar taste using skim milk (see Step 6). For Step 5, sprinkle on whatever takes your fancy. Recipe by miyuki12

I wanted to eat tuna with leek (negima), but I didn't have any tuna, so I tried making it with fish sausages.If you are not using a non-stick pan, then adding in a bit of vegetable oil after dry-frying the konnyaku might be a good idea. Add as much wasabi as you like... You can also skew them like at yakitori restaurants. For 4 people. Recipe by Oshisu

As of late I haven't been able to get fish sausage bread, like I used to eat when I was a kid, so I made them myself.The came out even better then the ones I used to buy (maybe because they are fresh?)Keep the dough covered with plastic wrap or a dishcloth to prevent it from drying out.You only need about 4 cm of frying oil. If using that amount, just make sure to move them around a bit so they fry nice and evenly.I used Nissei brand fish sausages this time. Recipe by Homard Ebiko

I change the classic sausage ball recipe. When I add the other ingredients it,made the mouth water. My whole family, friends and even strangers love them. They are sure to be a big hit with your family and friends.

Old recipe made years ago and I forgot about. My friend Maybell showed us the recipe I had written down for her. I just had to make it againMakes about 40-44 balls.Serves about 10 people.

I love shishito tempura, but it's seldom the featured tempura.I wanted to make shishito the main ingredient, so I added fish sausages for more substance.The shishito will char if deep fried for too long. The aim is to keep them bright green. Recipe by Kanon mama ('-'*)

My children love gyoza. I only had one fish sausage, and I thought about just cutting it up and wrapping it into the gyoza, but then I would end up with leftover gyoza skins, and it was a bit difficult to wrap... So I thought that I would mix it together in a blender with onions to make a paste, and I was able to make tons of gyoza.I use one 85 g fish sausage. You can put the fish sausage and onions into a blender to turn it into a paste. Recipe by Dokintan

Sauteing fish sausages together with shiitake mushrooms and green peppers in sesame oil yielded one delicious dish.You can use other mushrooms aside from shiitake. Add in shichimi chili powder if you want to spice it up. If you have time, pan-roast the sesame seeds and mince it, and it will improve the taste and texture. For 1~2 people. Recipe by Mikki-an

I tried many different dishes using fish sausages since I was chosen as a food tester, and realized that it doesn't take much seasoning to enjoy a tasty dish of them. Recipe by ochikeron

I'm experimenting in making dishes that'll go well. I've been making lots mock recipes using okara.These taste more like karaage if you don't smooth out the shape but leave it rough and uneven when dropping into the hot oil. You don't need to strain the tofu. Since these harden after they've cooled, eat while they're hot. Recipe by Yunyatomomo