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Skewered Okara Dumplings Recipe

Skewered Okara Dumplings Recipe
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Serving : 12
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Prepare the ingredients before making Skewered Okara Dumplings in your home. Then, follow these steps below to serve Skewered Okara Dumplings for your family or friends.

Ingredients: Skewered Okara Dumplings

  • 120 grams Fresh okara
  • 90 grams Katakuriko
  • 100 ml Water
  • For the mitarashi sauce:
  • 4 tbsp Mirin
  • 1 tbsp Soy sauce
  • 1 tsp Katakuriko
  • 1 Sugar (optiona; it tastes better with sugar, but I omitted it)
  • Kinako and ground sesame seed coating
  • 1 Kinako
  • 1/3 to 1/2 of the amount of kinako, or (to taste). Sugar
  • 1 pinch Salt
  • 1 Ground sesame seeds

How to Make Skewered Okara Dumplings

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Skewered Okara Dumplings in your home by yourself.

    Step 1
  • Put the okara, katakuriko, and water in a plastic bag and knead thoroughly, until the dough is about as soft as your earlobes.
  • Step 2
  • Roll the dough into balls. They expand when you boil them, so make them a bit smaller.
  • Step 3
  • Put in a pot of boiling water. They will sink to the bottom.
  • Step 4
  • After they rise to the top, boil for 2 to 3 minutes, then drain in a colander. I poured cold water into the pot to cool the balls.
  • Step 5
  • Make the mitarashi sauce: Combine the ingredients in a heatproof dish and microwave for 1.5 minutes. Stir well and repeat until the sauce becomes the consistency you like.
  • Step 6
  • I cooked mine for 90 seconds, then 20 seconds, then another 20 seconds. Maybe I should have cooked it a bit longer? Keep cooking the sauce until it's as thick as you want it to be.
  • Step 7
  • For the kinako coating, just mix all the ingredients together. Taste and adjust the amount of sugar. I like to make a lot and store it on hand.
  • Step 8
  • Use a non-stick frying pan to brown the dumplings that you intend to coat with mitarashi sauce. Roll the others in the kinako mixture.
  • Step 9
  • Skewer the dumplings on toothpicks, and they're done I was surprised that they were still soft, even after they've cooled.
  • Step 10
  • The dumplings can also be served topped with tsubu-an (chunky sweet bean paste) instead of mitarashi sauce.
  • Step 11
  • Sesame version.
  • Step 12
  • With zunda edamame paste.
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