Simmered Okara

Name: Simmered Okara
Ingredients: 150 g fresh okara; 1/3 medium carrot; 1/2 burdock roots; 2 shiitake mushrooms; 1 abura-age (deep-fried tofu); 1 chikuwa (if you have); 5 cm Japanese leeks (cut into small pieces); 250 ml dashi (The soaking liquid from shiitake mushrooms)*; 2 Tbsp sugar *; 1 Tbsp sake *; 1 Tbsp soy sauce *; 2 Tbsp mirin *; 1 pinch salt *; 2 Tbsp vegetable oil

14 ingredients

11 steps

Ingredients

150 g fresh okara
1/3 medium carrot
1/2 burdock roots
2 shiitake mushrooms
1 abura-age (deep-fried tofu)
1 chikuwa (if you have)
5 cm Japanese leeks (cut into small pieces)
250 ml dashi (The soaking liquid from shiitake mushrooms)*
2 Tbsp sugar *
1 Tbsp sake *
1 Tbsp soy sauce *
2 Tbsp mirin *
1 pinch salt *
2 Tbsp vegetable oil

Directions

1

Soak shiitake mushrooms in water for about 1 hour.
2

(if no time, 30 mins is also OK)
3

Peel carrot and cut into thin sticks.
4

Scrub the burdock root with a brush (no need to peel) and cut into thin shreds (Soak them in water to remove the strong taste).
5

Remove stems of shiitake mushrooms and slice thinly.
6

Cut abura-age and chikuwa into short strips.
7

Heat the oil in a pan over medium heat, then put carrot and burdock root and stir fry for 2~3 mins and put shiitake mushrooms and saute.
8

Add okara and cook thoroughly.
9

Put abura-age, chikuwa and the * ingredients and bring to a simmer over medium ~ high heat, then lower the heat, and continue to simmer until the liquid is almost gone.
10

Top with shredded leek to finish.
11

For your reference: About dashi katsuo or niboshi or konbu dashi or mix is also tasty!