Simmered Okara
Okara is the soybean pulp left over from the process of making tofu. The most general recipe is boiling okara with in carrot, shiitake mushrooms and abura-age (deep-fried tofu) in a sweetened soup stock.
Ingredients
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150 g fresh okara
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1/3 medium carrot
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1/2 burdock roots
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1 abura-age (deep-fried tofu)
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1 chikuwa (if you have)
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5 cm Japanese leeks (cut into small pieces)
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250 ml dashi (The soaking liquid from shiitake mushrooms)*
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2 Tbsp sugar *
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1 Tbsp sake *
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1 Tbsp soy sauce *
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2 Tbsp mirin *
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1 pinch salt *
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2 Tbsp vegetable oil
Cooking Instructions
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1
Soak shiitake mushrooms in water for about 1 hour. (if no time, 30 mins is also OK)
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2
Peel carrot and cut into thin sticks. 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). Remove stems of shiitake mushrooms and slice thinly. Cut abura-age and chikuwa into short strips.
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3
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. Add okara and cook thoroughly.
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4
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.
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5
Top with shredded leek to finish.
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6
For your reference: About dashi katsuo or niboshi or konbu dashi or mix is also tasty!
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