Fiber-Packed Okara Mochi for Dieters

Name: Fiber-Packed Okara Mochi for Dieters
Yield: 1 serving
Cuisine: American
Ingredients: 50 grams Fresh okara; 1 tbsp Katakuriko; 1 as much (to taste) Kinako and sugar or kuromitsu and kinako

cookpad.japan @cookpad_jp

I eat okara whenever I feel guilty about overeating.
I wanted to eat okara mochi but I figured katakuriko has about the same amount of calories as flour... So I thought of reducing the amount of katakuriko, tried it, and it turned out to be quite delicious.
If you sprinkle kinako and sugar, everything will taste like abekawa mochi!

Be sure to mix as though you are kneading it in Step 1. The okara's moisture should help the dough come together. If the dough is still too dry, adjust by gradually adding water. Cooking time will differ depending on your microwave, so adjust accordingly. Recipe by MAHOdou

cookpad.japan @cookpad_jp

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Ingredients

1 serving

50 gramsFresh okara
1 tbspKatakuriko
1as much (to taste) Kinako and sugar or kuromitsu and kinako

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Steps

1

In a microwave-safe deep dish, add the okara and katakuriko and mix well. At first the katakuriko will be dry, but keep mixing it and the mixture will gradually come together.
2

Without covering, microwave (my microwave was set at 500 W) for 1 minute, then take out of the microwave to stir very well. Since the mixture is very hot, use a spoon to stir the dough.
3

Keep mixing well until the dough is springy, and shape into balls. The dough is hot so I recommend you use a spoon to shape them.
4

Sprinkle your desired ratio of kinako and sugar or coat with kuromitsu and then sprinkle with kinako. Enjoy while fresh, soft, and chewy.
5

By the way, when using half the amount listed (25 g of okara and 1/2 tablespoon of katakuriko) it only takes 30 seconds to cook in my microwave. For a simpler version, use half the amount of ingredients and enjoy anytime.