by

Okara Meatballs with a Thick Ketchup Sauce

Okara Meatballs with a Thick Ketchup Sauce

Leftover okara gets a huge transformation when turned into meatballs and coated with a thick ketchup sauce! Make these for dinner or for bentos!

Ingredients

Leftover Okara (Recipe ID: 2201926)
100 - 150 g
Ground pork
100 - 150 g (okara, meat - 1:1)
Katakuriko
1 tablespoon
Katakuriko (for coating before frying)
as needed
Pepper
a small amount
Thick Ketchup Sauce
◆Chicken soup stock
150 ml
◆Ketchup
3 tablespoons
◆Vinegar
2-3 tablespoons
◆Sugar
1 1/2 tablespoons
◆Sesame oil
1 teaspoon
◆Grated ginger juices
a small amount
◆Oyster sauce (or soy sauce)
1 teaspoon
◆Katakuriko slurry
as needed
Garnish: finely chopped green onion or roasted sesame seeds
a small amount.

Steps

1. Refer to this okara recipe (Recipe ID: 2201926)
2. Combine the okara and the meat, 1 tablespoon of katakuriko, and pepper. Mix together very well.
3. Form small okara meatballs. Flatten them out just a little bit and then coat with katakuriko. Pan-fry in a frying pan. Once browned, set aside on a plate.
4. Put all of the ◆ ingredients, except the katakuriko slurry, into a frying pan and stir.
5. Add the katakuriko slurry and stir until it thickens. Add the okara meatballs! Coat with the thick ketchup sauce.
6. Arrange on a dish, garnish with green onion or toasted sesame seeds, and it's done! The okara has been completely transformed! This dish goes well with rice!
7. "Japanese-style Okara Hamburger Steak" (Recipe ID: 2203199)

Story Behind this Recipe

I prepared too much okara for a side dish, so I used the leftovers in a Chinese-style meatball with thick ketchup sauce dish.