Deep-Fried Fish Sausage & Okara Balls

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Deep-Fried Fish Sausage & Okara Balls. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Deep-Fried Fish Sausage & Okara Balls is one of the most popular of current trending meals in the world. It's appreciated by millions every day. It's easy, it's fast, it tastes delicious. Deep-Fried Fish Sausage & Okara Balls is something that I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Deep-Fried Fish Sausage & Okara Balls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Deep-Fried Fish Sausage & Okara Balls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Deep-Fried Fish Sausage & Okara Balls is 15 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Deep-Fried Fish Sausage & Okara Balls using 6 ingredients and 5 steps. Here is how you cook it.

I was chosen to test the Nissei Brand "Fish Sausages," so I made this recipe.

Deep-frying the fish sausages creates a taste that is just like fried fish balls.
Adding milk, daikon leaves, and sesame to the okara fills this dish with calcium.
They go well with any other fillings too. Recipe by Kirarinagareboshi

Ingredients and spices that need to be Get to make Deep-Fried Fish Sausage & Okara Balls:

1. 100 grams Okara
2. 100 ml Milk
3. 5 tbsp Katakuriko
4. 2 Fish sausages (Nissui "Fish Sausages")
5. 1 Daikon Radish leaves (minced)
6. 1 tbsp Toasted white sesame seeds

Instructions to make to make Deep-Fried Fish Sausage & Okara Balls

1. Put the okara, milk, katakuriko, boiled daikon radish leaves, 1 chopped sausage, and the sesame seeds into a bowl. Mix well.
2. Shape Step 1 into round balls. Chop the remaining sausage into tiny cubes and stick the pieces on the balls, then deep fry.
3. This time, I also added leftover simmered burdock and carrot. (You can use up the leftovers in your fridge if you make these!)
4. I also tried making it with oden ingredients.
5. I also made it with a grated daikon radish sauce.

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