Simmered Okara

Name: How to cook Simmered Okara - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Rie

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.

Ingredient

Food ration :

4 servings

Cooking time :

20 mins

150 g

fresh okara

1/3 medium

carrot

1/2

burdock roots

shiitake mushrooms

abura-age (deep-fried tofu)

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

Cooking instructions

* Step 1

Soak shiitake mushrooms in water for about 1 hour. (if no time, 30 mins is also OK)

* Step 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.

* Step 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.

* Step 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.