Fried Okara Balls with Teriyaki Sauce

Ingredients

• 300 g Okara pulp (okara) (Recovered after making homemade tofu)
• 8 pieces Dried shiitake mushrooms (Rehydrated in warm water for at least 2 h, then drained and chopped)
• 1 medium piece Carrot (Cut into small dice, blanched 2 min then cooled)
• 2 stalks Green onion (or scallion) (Cut into thin rounds)
• 2 tbsp Soy sauce (tamari) (For seasoning the filling)
• 1 tbsp Potato starch (Helps bind the filling)
• 2 tbsp Wheat flour (For the texture of the balls)
• 1 piece Egg (Lightly beaten)
• ½ tsp Salt
• ¼ tsp Ground black pepper
• 1 l Frying oil (peanut or sunflower) (For frying at 180 °C)
• 3 tbsp Soy sauce (for teriyaki sauce)
• 2 tbsp Cooking sake
• 2 tbsp Mirin
• 1 tsp Fresh ginger (Grated)
• 1 clove Garlic (Crushed and peeled)
• 2 tbsp Brown sugar
• 1 tbsp Toasted white sesame seeds (For garnish)

Instructions

1. Prepare the vegetables

   Cut the rehydrated shiitake into small dice, thinly slice the green onion and cut the carrot into small dice.

   Time: PT10M

2. Blanch the carrot

   Drop the carrot dice into a pot of boiling salted water for 2 minutes, then immediately cool under cold water to stop cooking.

   Time: PT5M

   Temperature: 100°C

3. Mix the filling

   In the bowl, add the okara, shiitake, carrot, green onion, 2 tbsp soy sauce, salt, pepper, 2 tbsp flour, 1 tbsp potato starch and the beaten egg. Mix well until a homogeneous dough forms.

   Time: PT10M

4. Form the balls

   Using a rounded tablespoon, scoop the filling and shape balls of about 30 g each. Place the balls on a plate.

   Time: PT5M

5. Fry the balls

   Heat the frying oil to 180 °C. Drop the balls and fry for 10 minutes, gently stirring every 2‑3 minutes for even coloration.

   Time: PT10M

   Temperature: 180°C

6. Prepare the Teriyaki sauce

   In a medium saucepan, pour 3 tbsp soy sauce, 2 tbsp sake, 2 tbsp mirin, 2 tbsp brown sugar, the grated ginger and the crushed garlic. Bring to a gentle boil, let simmer 30 seconds to evaporate the alcohol, then reduce heat and let thicken for 1 minute.

   Time: PT5M

   Temperature: Medium

7. Coat the balls with sauce

   Add the fried balls to the teriyaki sauce, gently mix to coat completely. Let simmer for 2 minutes so flavors infuse.

   Time: PT2M

   Temperature: Medium

8. Plating and garnish

   Arrange the balls on a serving dish, sprinkle toasted white sesame seeds and a few green onion slices for color.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g