-
1
Slice the fish sausages into 7-8 mm (There will be a bit left over, but you can eat it as-is, or pack it into a bento).
-
2
In a bowl, combine the okara and the ingredients marked with the ingredients marked .
-
3
Use a spoon to thoroughly mix together.
-
4
The moistness of the okara will vary, so adjust the amount of milk used accordingly.
-
5
Lightly coat a pan with a bit of oil, then drop in the dough from Step 2 one heaping tablespoon at a time, spacing them apart in the pan.
-
6
Lightly press the sausages from step 1 into the dough in the frying pan.
-
7
Use the back of a spoon to shape them up, as if you're arranging the dough around the sausage.
-
8
The above photo shows the sausages before adjusting, and the bottom photo shows the sausages after adjusting.
-
9
Turn on the heat.
-
10
Cook slowly over medium-high heat on both sides, taking care not to burn the sausages (It takes about 5 minutes for one side).
-
11
Cook to your liking after flipping them over.
-
12
Serve with ketchup or mustard to taste, and lots of liquid (to help your digestive system handle the okara)!
-
13
These taste great even cold!
-
14
They are very flavorful when eaten the next day .
-
15
(Make sure to refrigerate any leftovers.)
-
16
This is a larger version that I made.
-
17
It was difficult to flip over.
