Deep-Fried Fish Sausage & Okara Balls

Deep-Fried Fish Sausage & Okara Balls

These simple deep-fried balls are made with calcium rich fish sausages, okara, and milk!

Ingredients: 15-18 balls, each about 3 cm in diameter

100 g
100 ml
5 tablespoons
Fish sausages (Nissui "Fish Sausages")
Daikon Radish leaves (minced)
to taste
Toasted white sesame seeds
1 tablespoon


1. Put the okara, milk, katakuriko, boiled daikon radish leaves, 1 chopped sausage, and the sesame seeds into a bowl. Mix well.
2. Shape Step 1 into round balls. Chop the remaining sausage into tiny cubes and stick the pieces on the balls, then deep fry.
3. This time, I also added leftover simmered burdock and carrot. (You can use up the leftovers in your fridge if you make these!)
4. I also tried making it with oden ingredients.
5. I also made it with a grated daikon radish sauce (Recipe ID: 996528).

Story Behind this Recipe

I was chosen to test the Nissei Brand "Fish Sausages," so I made this recipe.