Peel the potato, boil or microwave to soften, and mash.
Combine the ● ingredients and mix together as if kneading (you can omit the cheese, but adding it gives it a richer flavor).
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.
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.
Depending on the ingredients you add to the simmer, such as konnyaku, you might feel that something is off. If it concerns you then remove that ingredient. I didn't have any problems with carrots, onions, or green onions The key is to make them bite-sized so you can gobble it up in one mouthful.