Boil the potatoes with the skin intact, or microwave until soft, peel the skin, and mash.
Dry-microwave the okara for about 2 minutes, add to the mashed potatoes from Step 1, and mix together.
Mix the ☆ katakuriko, powdered cheese, and mentsuyu into the bowl from Step 2, and divide into 3 equal portions: Bowls A, B, and C (each portion should be about 100 g).
Add the mentaiko with the membrane removed to the cheese potato base in Bowl A, add the dashida to Bowl B, and the matcha and kombu tea (or umeboshi kombu tea) to Bowl C, and mix each.
Roll the dough into dango-sized balls. Each bowl should yield about 12-13 balls.
Skewer the dango balls. These haven't been microwaved yet, so they may fall apart easily. Skewer them while grasping them firmly in your hand.
Lightly cover with plastic wrap, microwave at 600 W for about 3 minutes, and they are done.
Story Behind this Recipe
I wanted to make a perfect snack for flower viewing, and so I came up with this recipe for healthy and fun snacks made using potato and okara. I wanted for this to go well with sake, so I used mentaiko and dashida. Even the kids loved it.
You can also use consomme or dashi stock granules in place of the dashida to make these. Add 40-50 g mentaiko per 100 g potato to taste. If microwaving, leave spaces between the dango on the plate to prevent them from sticking together. They will become soft and chewy from microwaving.