Put the okara, katakuriko, tofu, and dashi stock into a bowl and knead until it's as soft as your earlobes.
Mold the mixture into bite-sized flat patties. Poke a hole in the center to form a donut shape.
Heat 2-3 tablespoons of vegetable oil in a frying pan, and fry both sides of the dumplings until golden. After they are browned, remove them from the frying pan.
Sauté the minced onion in the frying pan. Put the dumplings back into the pan and add the ● ingredients. Mix everything together to finish.
Story Behind this Recipe
When I made mock mayo prawns with okara dumplings, it turned out really tasty. This recipe is a chili prawn variation of that dish.
There's no need to drain the tofu. You can also use milk instead of tofu. Shape the dumplings into the shapes of peeled prawns. These dumplings will harden when cold, so make sure to serve them freshly cooked.