- 1/2 c. okara
- 1/2 c. arrowroot powder
- 1/4 c. soy milk or water
- 1/2 t. salt [NOTE: it’s not necessary to add salt if you don’t like it; the final preparation is served with soy sauce]
- Combine ingredients and knead a little.
- Oil a skillet, heat to medium-high, add mochi, and fry on both sides until outside hardens.
- Lower heat to medium-low and cook until brown on both sides and gooey inside like mochi (if not, cook longer).
- Remove from pan and squash with front of chopsticks into a mixture of equal parts soy sauce and honey [NOTE: I use mirin (available in health food stores) in place of the honey] and serve hot. Makes 1 – 2 servings.
Turning the heat down low and covering the pan during the second stage of frying ensures a gooey texture. Just be sure to watch it very carefully because it can burn quickly.