Lightly mix the fresh okara and katakuriko in a bowl. Add the boiling water and mix thoroughly.
Add the carrot, enoki mushrooms, and the corn to the bowl from Step 1. Mix so that the ingredients are evenly distributed.
Shape into balls 3 cm in diameter. Press to flatten slightly into 2-cm thick cakes. (No need to be too exact.)
Heat the frying pan and coat it in a generous amount of oil (not listed in ingredients). Fry both sides of the dumplings. When both sides are nicely browned, cook the edges.
Drizzle in the dashi soy sauce.
Story Behind this Recipe
I wanted a side dish using okara, since it's so nutritious, so I came up with this recipe, which is actually my variation of a recipe I found in a cookbook! These dumplings are healthy because they're also packed with veggies and mushrooms.
Once the dumplings get cold, make sure to heat them up before serving! Microwaving them before heating them briefly in the frying pan gives them a freshly baked taste. They're also amazing heated with some cheese and mayonnaise on top! They can be stored in the freezer, so make a ton! I use pre-made dashi soy sauce that I buy at the store.