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1
Use the fresh okara as-is.
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2
Rehydrate as per the instructions if using a dried kind.
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3
I used a type that's rehydrated in 5 parts water.
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4
I added 30 g to 150 g water.
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5
Combine the ingredients with Step 1 as they are listed in the ingredients list, and level it all out with a spatula.
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6
Fresh okara will have a higher water content, so adjust the amount of water to the point where it feels a little lacking in moisture.
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7
Add your preferred ingredients, and mix by hand.
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8
This time I used bean sprouts washed and broken up by massaging the bag, and pork bits with the fat cut off.
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9
Press down and remove the air and form a patty so that it becomes 1/4 in size.
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10
Coat a heated frying pan with oil, and place the patty into the pan.
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11
Make another patty in the same manner and put it into the frying pan as well.
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12
Cover with a lid, cook one side on medium for 4 minutes, flip over, and cook the other side for an additional 4 minutes.
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13
Shape 2 more patties, and cook them.
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14
(These are small enough to pick up with a spatula and shouldn't fall apart easily, but might a little when flipping...)
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15
Serve onto plates, cover with okonomiyaki sauce and mayonnaise, top with dried bonito flakes or aonori seaweed, and enjoy (with plenty of water).
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16
Store leftovers in the fridge or freezer.
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17
They can be microwaved and served again.
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18
They will have a milder taste the next day than when they are freshly made.
