豆渣 ’肉松‘ 饭团 Okara 'Pork Floss' Onigiri

Good morning to a nice cooling weather!! So tempting to laze in bed but couldn't as is a weekday! Here's the recipe on how to make use of the black bean soy pulp I've mentioned on my earlier post! I've over-seasoned the fried okara so that it won't taste too bland after mixing with the rice :) If lazy to shape it into rice ball, simply sprinkle the fried okara over the rice and serve! 

Left-over black bean soy pulp

Black Bean Okara 'Pork Floss'

Ingredient

• 240gm black bean okara
• 100gm walnut, chopped
• 10gm white sesame seeds
• 2 tbsp light soy sauce
• 1 tbsp sugar

Method

1. In a dry pan, pan fry chopped walnuts until fragrant.
2. Add in sesame seeds and fry till golden brown. Remove from heat.
3. In the same pan, add in black bean okara and pan fry till okara is dry, takes about 10-15mins.
4. Add in seasoning and mix evenly.
5. Stir in toasted walnuts and sesame seeds. 
6. Cool down completely before storing.

For rice balls : Mix some black bean okara 'pork floss' and shredded ready-to-eat crispy seaweed with cooked Japanese rice, shaped into rice ball and serve immediately.