Skewered Okara Dumplings

• 120 grams Fresh okara
• 90 grams Katakuriko
• 100 ml Water
• 4 tbsp Mirin
• 1 tbsp Soy sauce
• 1 tsp Katakuriko
• 1 Sugar (optiona; it tastes better with sugar, but I omitted it)
• 1 Kinako
• 1/3 to 1/2 of the amount of kinako, or (to taste). Sugar
• 1 pinch Salt
• 1 Ground sesame seeds

1. Put the okara, katakuriko, and water in a plastic bag and knead thoroughly, until the dough is about as soft as your earlobes.
2. Roll the dough into balls.
3. They expand when you boil them, so make them a bit smaller.
4. Put in a pot of boiling water.
5. They will sink to the bottom.
6. After they rise to the top, boil for 2 to 3 minutes, then drain in a colander.
7. I poured cold water into the pot to cool the balls.
8. Make the mitarashi sauce: Combine the ingredients in a heatproof dish and microwave for 1.5 minutes.
9. Stir well and repeat until the sauce becomes the consistency you like.
10. I cooked mine for 90 seconds, then 20 seconds, then another 20 seconds.
11. Maybe I should have cooked it a bit longer?
12. Keep cooking the sauce until it's as thick as you want it to be.
13. For the kinako coating, just mix all the ingredients together.
14. Taste and adjust the amount of sugar.
15. I like to make a lot and store it on hand.
16. Use a non-stick frying pan to brown the dumplings that you intend to coat with mitarashi sauce.
17. Roll the others in the kinako mixture.
18. Skewer the dumplings on toothpicks, and they're done I was surprised that they were still soft, even after they've cooled.
19. The dumplings can also be served topped with tsubu-an (chunky sweet bean paste) instead of mitarashi sauce.
20. Sesame version.
21. With zunda edamame paste.

fresh okara, katakuriko, water, mirin, soy sauce, katakuriko, sugar, kinako, kinako, salt, ground sesame seeds

Taken from cookpad.com/us/recipes/154778-skewered-okara-dumplings (may not work)