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

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's too wet, incorporate more potato starch until you achieve the desired consistency.

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.

Add the sauce ingredients into a cold pan and mix well.

Heat the pan and cook the sauce while stirring until it becomes thick, becare not to burn.

Turn off the heat and allow to cool slightly.

Heat a little oil in a pan and brown the mochi, remove, and transfer to a serving dish or individual serving dishes.

Spoon the mitarashi sauce over the okara mochi and enjoy.