Made from Okara! Agedashi Tofu Style

1. 1

   Combine all of the ingredients in a pot and stir over medium heat.

2. 2

   This process is similar to making warabi mochi.

3. 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. 4

   Wetting the surface will make it easier to smooth the surface.

5. 5

   Cut the okara mixture into desired sizes, coat in katakuriko, then deep fry until golden brown.

6. 6

   To make the sauce, dilute the mentsuyu as instructed, bring to a boil, then add katakuriko slurry to thicken.

7. 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. 8

   Enjoy.

* Per serving · 4 servings · Values may vary.