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Pumpkin & Okara Oyaki

Pumpkin & Okara Oyaki

I converted my leftover pumpkin into springy oyaki patties.

Ingredients: 10 patties

Pumpkin
250g
Fresh okara
100g
Soy milk
20ml
Katakuriko
60g

Steps

1. Roughly combine the leftover simmered pumpkin, okara, soy milk, and katakuriko.
2. Divide the mixture from Step 1 into 10 even portions and form into flat, round patties. Pan-fry in a heated frying pan. Cover with a lid and fry both sides over low heat until browned.
3. If you're making this with raw pumpkin, heat it in the microwave to soften it a little, and then cut it into small pieces. Submerge the pieces in water and boil until tender.
4. These are only mildly sweet, so add honey or butter to taste.

Story Behind this Recipe

I had a craving for a really springy pumpkin oyaki.