Green onions, ginger, or other garnishes of your choice
Combine all of the ingredients in a pot and stir over medium heat. This process is similar to making warabi mochi.
When it starts to thicken to a soft paste-like texture, transfer it to an airtight plastic container, smooth the surface, then allow to cool. Wetting the surface will make it easier to smooth the surface.
Cut the okara mixture into desired sizes, coat in katakuriko, then deep fry until golden brown.
To make the sauce, dilute the mentsuyu as instructed, bring to a boil, then add katakuriko slurry to thicken.
After drizzling the sauce from Step 4 over the okara tofu from Step 3, garnish with grated ginger (the tubed kind is fine) and green onions. Enjoy.
Story Behind this Recipe
I've been experimenting with different ways to eat heaps of okara, since it's inexpensive and full of nutrition. My children who don't like "uno hana" (simmered okara and vegetables) gobble this down.
It's also tasty if you use milk instead of soy milk. Also try seasoning with ichimi or shichimi spice. If it's too troublesome to deep fry, then sauté them in a frying pan and serve them isobe-mochi style with sugar and soy sauce. For Steps 1 and 2, I recommend using a Teflon-coated pot, or a deep frying pan.