Slice the fish sausages into 7-8 mm (There will be a bit left over, but you can eat it as-is, or pack it into a bento).
In a bowl, combine the okara and the ingredients marked with the ingredients marked ■. Use a spoon to thoroughly mix together. The moistness of the okara will vary, so adjust the amount of milk used accordingly.
Lightly coat a pan with a bit of oil, then drop in the dough from Step 2 one heaping tablespoon at a time, spacing them apart in the pan. Lightly press the sausages from step 1 into the dough in the frying pan.
Use the back of a spoon to shape them up, as if you're arranging the dough around the sausage. The above photo shows the sausages before adjusting, and the bottom photo shows the sausages after adjusting.
Turn on the heat. Cook slowly over medium-high heat on both sides, taking care not to burn the sausages (It takes about 5 minutes for one side). Cook to your liking after flipping them over.
Serve with ketchup or mustard to taste, and lots of liquid (to help your digestive system handle the okara)!
These taste great even cold! They are very flavorful when eaten the next day . (Make sure to refrigerate any leftovers.)
This is a larger version that I made. It was difficult to flip over.
Story Behind this Recipe
I wanted to participate in the okara festival , so I thought this up.
- The dough is a bit difficult to handle since it's so soft.These became easy to flip over when I cut them into bite-sized portions! - It might be a good idea to cook these in 2 steps (They were a bit hard when I cooked them through all in one go). - Please don't use special oil-absorbent paper, as it'll make them difficult to flip over.