Recipe of Favorite Skewered Okara Dumplings

Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Easiest Way to Make Award-winning Skewered Okara Dumplings. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Skewered Okara Dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Skewered Okara Dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Skewered Okara Dumplings is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Skewered Okara Dumplings using 13 ingredients and 12 steps. Here is how you cook it.

I bought okara that was on sale because it was near its best-by date. I felt like eating dumplings for a snack There were too many recipes to chose from, so I decided to make up my own. After boiling, the dumplings will be about 2 cm in diameter, or roughly the size of a 500 yen coin. Okara is great, because the dough doesn't stick to your hands, so it was easy to shape the balls! Recipe by Isshonoshiawase

Ingredients and spices that need to be Make ready to make Skewered Okara Dumplings:

1. 120 grams Fresh okara
2. 90 grams Katakuriko
3. 100 ml Water
4. For the mitarashi sauce:
5. 4 tbsp Mirin
6. 1 tbsp Soy sauce
7. 1 tsp Katakuriko
8. 1 Sugar (optiona; it tastes better with sugar, but I omitted it)
9. Kinako and ground sesame seed coating
10. 1 Kinako
11. 1/3 to 1/2 of the amount of kinako, or (to taste). Sugar
12. 1 pinch Salt
13. 1 Ground sesame seeds

Instructions to make to make Skewered Okara Dumplings

1. Put the okara, katakuriko, and water in a plastic bag and knead thoroughly, until the dough is about as soft as your earlobes.
2. Roll the dough into balls. They expand when you boil them, so make them a bit smaller.
3. Put in a pot of boiling water. They will sink to the bottom.
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.
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.
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.
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.
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.
9. Skewer the dumplings on toothpicks, and they're done I was surprised that they were still soft, even after they've cooled.
10. The dumplings can also be served topped with tsubu-an (chunky sweet bean paste) instead of mitarashi sauce.
11. Sesame version.
12. With zunda edamame paste.

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So that's going to wrap this up for this exceptional food How to Prepare Any-night-of-the-week Skewered Okara Dumplings. Thank you very much for your time. I'm sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!