Chewy Okara and Potato Balls

Chewy Okara and Potato Balls

If I didn't tell you this had simmered soybean pulp in it, I think you definitely wouldn't figure it out More like mochi and not at all like okara.

Ingredients: makes 20

1 large (2 medium) about 160 g
●Okara (simmered)
2 tablespoons
3 tablespoons
●Powdered cheese (optional)
1 tablespoon


1. Peel the potato, boil or microwave to soften, and mash.
2. Combine the ● ingredients and mix together as if kneading (you can omit the cheese, but adding it gives it a richer flavor).
3. Make them into about 20 rounded balls (pictured is a diameter of 2 cm). Add a generous amount of oil to a frying pan, cook on medium heat, and it's complete.
4. Since okara has its own flavor I don't add any salt. If you feel there's something missing, add a bit of salt before serving.

Story Behind this Recipe

I make okara quite often. I make a lot, so no one ends up eating all of it. So I'm currently researching recipes to use up the leftovers.