Combine the okara, katakuriko, and milk/water in a bowl, and mix well.
Shape the dough into 1 cm thick ovals. If they are too thin or there is a crack in the dough they will fall apart when boiling, so be careful!
Heat a pot of water, and when it comes to a boil gently add the ovals to the pot. Once they float to the surface, leave to boil for a further 3 minutes. Then, remove using a mesh ladle and drain.
Coat the mochi in mentsuyu, wrap them in nori, and they're done. Sprinkle with shichimi spice to taste!
Story Behind this Recipe
I love okara! I wondered how okara Isobe mochi would taste if they were boiled rather than grilled, and gave it a try. They turned out surprisingly delicious.
If you don't make the mochi thick enough when shaping or if the dough has a crack in it, the mochi will fall apart when boiling. So, be sure to squeeze the dough tightly when shaping. But if they do break apart, wrap with nori to hide. When cold, microwave before eating.