Okara Mitarashi Mochi

Why You Will Love This Recipe

Making okara mitarashi mochi is easy and enjoyable for many reasons:

1. It is a fast recipe, so you can satisfy your sweet cravings without waiting long.
2. You only need a few things to make it, like okara (leftover from making tofu), glutinous rice flour, soy sauce, sugar, and water. These are usually easy to find and not expensive.
3. Since it doesn't need fancy or expensive ingredients, okara mitarashi mochi is budget-friendly.
4. When put on skewers, it becomes a fun snack for parties or gatherings. People can grab them easily, making them perfect finger food.
5. Children can also enjoy making and eating okara mitarashi mochi. It is a simple and interactive recipe that can be a fun activity for the whole family.
6. You can get creative with it! Add different toppings like sesame seeds or shredded coconut, or even try different glazes for a unique twist.
7. With okara being high in protein and fiber, this sweet and savory treat can also be a healthier dessert alternative compared to some other options.
8. This recipe use ingredients that are naturally vegan and gluten-free.

What is Okara?

Okara is the leftover pulp from making soy milk or tofu, known as a Japanese term.

It is packed with fiber, calcium, protein, and other minerals, making it a healthy ingredient for various dishes.

While fresh okara is commonly found in Japan, Korea, and China, it is not as easily available elsewhere unless you make soy milk or tofu at home.

If you are curious about using okara, check out our helpful article on "What To Do With Soya Bean Pulp," where we discuss how to cook, store, dry, and even turn it into a powder.

For more insights into okara, you can also read our post "What Is Okara?"

Can You Eat Uncooked Okara?

To know if okara is safe to eat, it is important to know where it comes from: if it was made from cooked or uncooked soybeans.

You can figure this out by understanding how it was used when making soy milk.

There are two methods of making soymilk:

• One method is to grind soaked uncooked beans, squeeze the milk from the pulp, then heat the pulp free milk for safety. The raw okara from this method requires cooking for dishes like salads but can be used in recipes that involve cooking, to ensure safety.
• The other method is to cook soaked beans in water, then grind and extract the milk from the pulp. Okara from this method is already cooked and safe for use, especially in cold dishes.

If there is any uncertainty about how it was made, it is best to cook the okara to ensure safety.

If you are using powdered okara, it has already been cooked and is safe to use in cooking.

Ingredients

Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

Here is what you will need to make the quick and easy sweet and savory snack:

Fresh okara  - This is the leftover soybean pulp after making soy milk or tofu. It is full of nutrients and gives a nice texture to your mochi.

Soy milk - It adds creaminess and a subtle soy flavor to the mochi.

Glutinous rice flour -  This is the main ingredient that gives the mochi its chewy texture. It is also known as sweet rice flour or sticky rice flour.

Salt - Just enough to enhance the flavors.

Vegetable oil - Used for frying the mochi to give it color as well as add to the flavor. Browning the okara mochi also gives it a lovely nutty flavor.

Mitarashi sauce - This is a sweet and savory sauce commonly used in Japanese cuisine, especially for dango or mochi. It is made with:

• water
• mirin (a sweet rice wine), if you can't get mirin see our page on mirin substitutes for ideas.
• rice syrup (for sweetness), if you can't get rice syrup see our page on rice syrup substitutes for ideas.
• sugar
• tamari soy sauce (for that umami flavor), and 
• potato starch (to thicken it)

Instructions

Okara Mochi

• Fill a saucepan with water place it on the stove and bring it to a boil.

Step 1

• In a mixing bowl, combine fresh okara, potato starch, salt, and soy milk.
• Use a fork to blend the ingredients, then knead the mixture with your hands until it reaches a consistency similar to play dough.
• Adjust the dough's texture - If it feels too dry and crumbly, add a little more soy milk. If it is too wet, incorporate more potato starch until you achieve the desired consistency.

Step 2

• Next, evenly divide the dough into even-sized pieces, each about ⅓ ounce (9 grams), and shape them into round balls.

Step 3

• Next, cook the mochi balls in the pot of boiling water, and gently stir the balls so that they do not stick to the bottom of the pot. After about 2-3 minutes they will float to the top. Once they have come to the top, continue to cook for 2 minutes more.
• When done use a slotted spoon to remove the mochi from the boiling water and transfer them to a bowl filled with cold water (don't use iced water). This will stop them from cooking further. As soon as they have cooled enough to handle remove from the water.

Mitarashi Sauce

Step 4

• Add the sauce ingredients into a cold pan and mix well.
• Heat the pan over high heat bring the sauce to a boil, and cook while stirring for 2 minutes. Turn off the heat and allow to cool.

Brown The Mochi

Step 5

1. Heat a little oil in a pan and brown the mochi in batches, because if you overcrowd the pan they stick to each other. 
2. Once they have browned, remove, and transfer to a serving dish or individual serving dishes.

To serve 

• Spoon the mitarashi sauce over the okara mochi, optional - garnish with toasted sesame seeds, and enjoy.

Recipe Tips

Tips For Boiling Okara Mochi

When boiling okara you need to be careful to ensure that it retains its texture and does not become too soft or mushy:

1. Make sure the pot you use is large enough to hold plenty of water. You want the okara mochi to have enough space to move around freely while boiling.
2. Start by bringing the water to a gentle boil over medium heat. Avoid boiling the water too vigorously, as this can cause the mochi to break apart.
3. Carefully add the okara mochi to the boiling water using a slotted spoon or spatula. Do not drop them in all at once, as this can cause them to stick together.
4. Gently stir the mochi in the water to stop them from sticking to the bottom of the pot.
5. Okara mochi cooks relatively quickly, so only boil it for a short time. Once they float to the surface they are almost done, cook them for 2 minutes more, stirring occasionally.
6. Be careful not to overcook the okara mochi, as it can become too soft and it can lose its desired texture. Remove it from the water as soon as it is cooked through.
7. After boiling, transfer the okara mochi to a bowl of cold tap water to stop the cooking process and firm up the texture.
8. Remove from the water as soon as they have cooled down because they can soak up the water and become soggy.

Tips For Pan Frying Mochi

• Make sure your pan is hot before adding the mochi. This helps to create a nice sear and prevents sticking.
• Coat the bottom of the pan with a thin layer of oil to prevent the mochi from sticking and to promote even browning.
• Leave some space between each piece of mochi in the pan to allow for even cooking and browning. You may need to cook them in batches if your pan is small.
• If the mochi is browning too quickly or not browning at all, adjust the heat accordingly. You want to cook them over medium heat to ensure they brown evenly without burning.
• Browning mochi takes a bit of time, so be patient and resist the urge to constantly move them around in the pan. Let them sit there and cook undisturbed until they develop a golden brown color on each side.
• Mochi can go from perfectly browned to burnt quickly, so keep a close eye on them as they cook. Remove them from the pan as soon as they reach your desired level of browning.

Serving Size

This recipe yields approximately 24 mochi balls, each weighing around 9 - 10 grams (0.3 - 0.35 ounces). A serving consists of about 8 mochi balls.

Please note that the quantity of mochi balls may vary based on the moisture content of your okara and the amount of glutinous rice flour used in the mixture.

Calories Per Serve

There are about 277 calories in a serving.

Variations

Okara Mitarashi Dango Recipe:

1. Follow the base recipe instructions.
2. Before browning the okara mochi, skewer 3-5 mochi balls onto each skewer.
3. Brown the skewered mochi balls as directed.
4. Serve the cooked mochi skewers with a generous amount of sauce for dipping.

Storage

Refrigeration

• Allow the okara mochi to cool completely at room temperature before storing it.
• Once it has cooled, wrap the okara mochi tightly in plastic wrap or place it in an airtight container. Ensure that there is no air exposure to prevent drying out.
• Store the wrapped or containerized okara mochi in the refrigerator. It can typically last for about 3-5 days when stored this way.

Freezing

• If you want to extend the shelf life further, you can freeze the okara mochi. Place the wrapped or containerized mochi in a freezer-safe bag or container. Frozen okara mochi can last for several months.
• When ready to eat, thaw frozen okara mochi in the refrigerator overnight. Alternatively, you can microwave it for a few seconds to soften it.
• Once thawed or brought to room temperature, enjoy the okara mochi as desired.

FAQ