Simmered Okara

Name: Simmered Okara
Ingredients: 300 grams Fresh okara; 100 grams Carrot; 1 Aburaage; 1/2 Japanese leek; 2 Dried shiitake mushrooms; 400 ml Water; 1 heaping teaspoon Japanese dashi powder; 3 tbsp Sake; 3 tbsp Mirin; 3 tbsp Sugar; 6 tbsp Soy sauce; 1 tbsp Water from reconstituting the shiitake mushrooms; 1 to 2 tablespoons Vegetable oil

13 ingredients

11 steps

Ingredients

300 grams Fresh okara
100 grams Carrot
1 Aburaage
1/2 Japanese leek
2 Dried shiitake mushrooms
400 ml Water
1 heaping teaspoon Japanese dashi powder
3 tbsp Sake
3 tbsp Mirin
3 tbsp Sugar
6 tbsp Soy sauce
1 tbsp Water from reconstituting the shiitake mushrooms
1 to 2 tablespoons Vegetable oil

Directions

1

Julienne the carrot, and julienne the aburaage and shiitake mushrooms to the same length.
2

Mince the leek.
3

Heat oil in a frying pan and cook the carrot, leek, aburaage, and shiitake mushrooms.
4

When they become tender, add the okara and stir-fry as the moisture evaporates.
5

Stir in the sake, mirin, and sugar.
6

Then add the water, dashi, soy sauce, and the water that the shiitake mushrooms were reconstituted in.
7

Simmer on medium-low heat to allow the flavors to seep in.
8

It should be about 10 minutes.
9

When it becomes your preferred salty-sweet flavor, it's done!
10

If you leave it for just a short time, it will become really tasty.
11

If you leave it until the next day, it becomes even better!