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

Ingredient Substitutions

• Instead of Okara pulp (okara): Crumpled tofu, White bean puree
• Instead of Dried shiitake mushrooms: Fresh button mushrooms, Dried oyster mushrooms
• Instead of Carrot: Zucchini, Turnip
• Instead of Green onion (or scallion): Shallots, Chives
• Instead of Soy sauce (tamari): Gluten‑free tamari sauce
• Instead of Potato starch: Cornstarch
• Instead of Wheat flour: Gluten‑free all‑purpose flour
• Instead of Egg: Aquafaba (3 tbsp) for vegan version
• Instead of Frying oil (peanut or sunflower): Canola oil
• Instead of Soy sauce (for teriyaki sauce): Tamari
• Instead of Cooking sake: Dry white wine
• Instead of Mirin: Honey + rice vinegar (1 tbsp + ½ tsp)
• Instead of Fresh ginger: Ginger paste
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Brown sugar: White sugar
• Instead of Toasted white sesame seeds: Black sesame seeds

Equipment Needed

• Mixing bowl
• Chef's knife
• Cutting board
• Pot for blanching carrots
• Colander or slotted spoon
• Rounded tablespoon
• Deep fryer or deep pan
• Cooking thermometer (optional) (optional)
• Spatula or slotted spoon
• Medium saucepan for the sauce
• Serving plate

Critical Steps — Do Not Skip

• Rehydrate the shiitake at least 2 hours before preparation.
• Fry the balls at 180 °C to obtain a golden crust without burning.
• Reduce the teriyaki sauce properly so it coats the balls without being too liquid.

Chef Tips from the Video

• Use well‑drained okara to avoid a too wet filling.
• Sprinkle sesame seeds just before serving to preserve crunch.
• Serve with steamed rice or an Asian cabbage salad for a complete meal.

Troubleshooting

Storage

Refrigerator: Store fried balls and sauce separately in airtight containers, up to 3 days.

Freezer: Raw balls can be frozen for 1 month; reheat directly in the pan before coating with sauce.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling and shape the balls the day before; keep them refrigerated and fry just before serving.
• Teriyaki sauce keeps for 5 days in the refrigerator; gently reheat before use.