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Ingredients
  • 1 egg
  • 50 grams fresh okara
  • 2 to 3 spring onion, finely chopped
  • 50 grams all-purpose flour
  • 75 to 100 grams soy milk (or water)
  • 2 pinches salt
  • Dash of freshly ground black pepper
  • ½ teaspoon sesame oil
  • 2 tablespoons oil
  • subheading: Dipping Sauce:
  • 1 tablespoon rice vinegar
  • 1 tablespoon Japanese soy sauce
  • ½ to 1 teaspoon sesame oil
  • ½ teaspoon toasted sesame seeds
  • ½ teaspoon gochugaru (Korean red pepper flakes, optional)
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