Put the okara, milk, katakuriko, boiled daikon radish leaves, 1 chopped sausage, and the sesame seeds into a bowl. Mix well.
Shape Step 1 into round balls. Chop the remaining sausage into tiny cubes and stick the pieces on the balls, then deep fry.
This time, I also added leftover simmered burdock and carrot. (You can use up the leftovers in your fridge if you make these!)
I also tried making it with oden ingredients.
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.
Deep-frying the fish sausages creates a taste that is just like fried fish balls. Adding milk, daikon leaves, and sesame to the okara fills this dish with calcium. They go well with any other fillings too.