Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, skewered okara dumplings. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Skewered Okara Dumplings is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Skewered Okara Dumplings is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook skewered okara dumplings using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Skewered Okara Dumplings:
- Make ready 120 grams Fresh okara
- Prepare 90 grams Katakuriko
- Get 100 ml Water
- Prepare For the mitarashi sauce:
- Get 4 tbsp Mirin
- Get 1 tbsp Soy sauce
- Make ready 1 tsp Katakuriko
- Get 1 Sugar (optiona; it tastes better with sugar, but I omitted it)
- Make ready Kinako and ground sesame seed coating
- Take 1 Kinako
- Make ready 1/3 to 1/2 of the amount of kinako, or (to taste). Sugar
- Prepare 1 pinch Salt
- Take 1 Ground sesame seeds
Steps to make Skewered Okara Dumplings:
- Put the okara, katakuriko, and water in a plastic bag and knead thoroughly, until the dough is about as soft as your earlobes.
- Roll the dough into balls. They expand when you boil them, so make them a bit smaller.
- Put in a pot of boiling water. They will sink to the bottom.
- After they rise to the top, boil for 2 to 3 minutes, then drain in a colander. I poured cold water into the pot to cool the balls.
- Make the mitarashi sauce: Combine the ingredients in a heatproof dish and microwave for 1.5 minutes. Stir well and repeat until the sauce becomes the consistency you like.
- I cooked mine for 90 seconds, then 20 seconds, then another 20 seconds. Maybe I should have cooked it a bit longer? Keep cooking the sauce until it's as thick as you want it to be.
- For the kinako coating, just mix all the ingredients together. Taste and adjust the amount of sugar. I like to make a lot and store it on hand.
- Use a non-stick frying pan to brown the dumplings that you intend to coat with mitarashi sauce. Roll the others in the kinako mixture.
- Skewer the dumplings on toothpicks, and they're done I was surprised that they were still soft, even after they've cooled.
- The dumplings can also be served topped with tsubu-an (chunky sweet bean paste) instead of mitarashi sauce.
- Sesame version.
- With zunda edamame paste.
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