• Okara150g
• Cornstarch80g
• Tofu150g (or 100-130ml milk as substitute)
• Dashi powder1/2 tsp
• Onion1/2
• Salad oilto taste
• ★Ketchup3 tbsp
• ★Chinese chicken stock1 tsp
• ★Sake1 tbsp
• ★Doubanjiang (spicy bean paste)1/2 tsp
• ★Sugar2 tsp
• ★Soy sauce1 tsp
• ★Mirin1 tsp
• ★Grated ginger1 tsp

1. 1

   In a bowl, combine 150g okara, 80g cornstarch, 150g tofu (or 100-130ml milk as substitute), and 1/2 tsp dashi powder. Mix well until the dough reaches the softness of an earlobe.

2. 2

   Shape the dough into bite-sized balls and use chopsticks to make a hole in the center, forming donut-shaped dumplings.

3. 3

   Heat salad oil in a frying pan, arrange the dumplings and pan-fry both sides until golden brown. Remove and set aside.

4. 4

   Finely chop 1/2 onion and sauté in the same pan. Once fragrant, return the dumplings to the pan, add the ★ seasonings, and toss everything together to coat evenly.

5. 5

   Plate and serve while hot.

There is no need to drain the tofu. Substituting milk will not compromise the flavor. Shaping the dumplings like peeled shrimp will give them a more elegant appearance. As they harden when cooled, it is recommended to eat them while still warm.

• Calories280 kcal
• Protein12 g
• Fat12 g
• Carbs28 g
• Sodium1.8 g