Simmered Okara

Name: Simmered Okara
Yield: 4 servings
Cuisine: American
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

cookpad.japan @cookpad_jp

I've loved okara since I was a child. I used to let it simmer for a long time until it reached the flavor that I wanted, but then I realized that adding a richer flavor right in the beginning would be quicker and easier.

Cooking the okara a little bit smoothly removes the smell and allows the flavor to seep in better. This is a rich flavor. You can adjust the soy sauce and other seasonings to your suit your taste. Adding canned tuna or canned clams deepens the flavor! Recipe by *takachan*

cookpad.japan @cookpad_jp

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Ingredients

4 servings

300 gramsFresh okara
100 gramsCarrot
1Aburaage
1/2Japanese leek
2Dried shiitake mushrooms
400 mlWater
1heaping teaspoon Japanese dashi powder
3 tbspSake
3 tbspMirin
3 tbspSugar
6 tbspSoy sauce
1 tbspWater from reconstituting the shiitake mushrooms
1to 2 tablespoons Vegetable oil

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Steps

1

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

Heat oil in a frying pan and cook the carrot, leek, aburaage, and shiitake mushrooms. When they become tender, add the okara and stir-fry as the moisture evaporates.
3

Stir in the sake, mirin, and sugar. Then add the water, dashi, soy sauce, and the water that the shiitake mushrooms were reconstituted in. Simmer on medium-low heat to allow the flavors to seep in. It should be about 10 minutes.
4

When it becomes your preferred salty-sweet flavor, it's done! If you leave it for just a short time, it will become really tasty. If you leave it until the next day, it becomes even better!