Made from Okara! Agedashi Tofu Style

• 300 grams Fresh okara
• 150 grams Katakuriko
• 350 ml Milk
• 350 ml Water
• 1 Mentsuyu
• 1 for frying Oil
• 1 Katakuriko
• 1 Green onions, ginger, or other garnishes of your choice

1. Combine all of the ingredients in a pot and stir over medium heat.
2. This process is similar to making warabi mochi.
3. When it starts to thicken to a soft paste-like texture, transfer it to an airtight plastic container, smooth the surface, then allow to cool.
4. Wetting the surface will make it easier to smooth the surface.
5. Cut the okara mixture into desired sizes, coat in katakuriko, then deep fry until golden brown.
6. To make the sauce, dilute the mentsuyu as instructed, bring to a boil, then add katakuriko slurry to thicken.
7. After drizzling the sauce from Step 4 over the okara tofu from Step 3, garnish with grated ginger (the tubed kind is fine) and green onions.
8. Enjoy.

fresh okara, katakuriko, milk, water, mentsuyu, frying oil, katakuriko, green onions

Taken from cookpad.com/us/recipes/150128-made-from-okara-agedashi-tofu-style (may not work)