Heat oil in a frying pan over medium heat. Add in onion and carrot and cook until onion is soft and translucent. Add in garlic and cook until fragrant.
Make a hole in the center and add in the minced pork. Cook, breaking up the minced pork into small pieces, until the minced pork is no longer pink. Season with Worcestershire, mirin, salt and freshly ground black pepper. Cook until the sauce has been absorbed - the mixture should be moist but not wet. Remove from heat and let cool completely.
Combine the meat mixture and okara in a bowl. Mix well with a large spoon or with your hand. Divide into 8 portions and shape each portion into a log. At this point the croquettes can be chilled in the refrigerator until ready for frying.
Heat 1-inch thick of oil in a small pot (so lesser oil is needed) over medium heat.
Dip each croquette into flour, then into egg, then into breadcrumbs.
Deep-fry the croquettes in batches until golden-brown. Remove the croquettes with a slotted spoon and place on paper towels to drain off excess oil. The croquettes are best served hot!
Spicy Mayo Dip
Whisk mayonnaise and sriracha in a small bowl. Adjust the spiciness by adding as much sriracha as you like.
The okara should be placed in a cheesecloth and squeezed until quite dry - otherwise the okara croquette will not hold its shape. If the croquette mixture ends up too crumbly, moisten with a little milk/soy milk.