Okara Meatballs with a Thick Ketchup Sauce

• 150 grams Leftover Okara
• 150 grams Ground pork
• 1 tbsp Katakuriko
• 1 Katakuriko (for coating before frying)
• 1 dash Pepper
• 150 ml Chicken soup stock
• 3 tbsp Ketchup
• 3 tbsp Vinegar
• 1 1/2 tbsp Sugar
• 1 tsp Sesame oil
• 1 dash Grated ginger juices
• 1 tsp Oyster sauce (or soy sauce)
• 1 Katakuriko slurry
• 1 dash. Garnish: finely chopped green onion or roasted sesame seeds

1. Refer to this okara recipe
2. Combine the okara and the meat, 1 tablespoon of katakuriko, and pepper.
3. Mix together very well.
4. Form small okara meatballs.
5. Flatten them out just a little bit and then coat with katakuriko.
6. Pan-fry in a frying pan.
7. Once browned, set aside on a plate.
8. Put all of the ingredients, except the katakuriko slurry, into a frying pan and stir.
9. Add the katakuriko slurry and stir until it thickens.
10. Add the okara meatballs!
11. Coat with the thick ketchup sauce.
12. Arrange on a dish, garnish with green onion or toasted sesame seeds, and it's done!
13. The okara has been completely transformed!
14. This dish goes well with rice!
15. "Japanese-style Okara Hamburger Steak"

ground pork, katakuriko, pepper, chicken soup stock, ketchup, vinegar, sugar, sesame oil, ginger juices, oyster, slurry, green onion

Taken from cookpad.com/us/recipes/146829-okara-meatballs-with-a-thick-ketchup-sauce (may not work)