Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, simmered okara. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Simmered okara (soy pulp) is a traditional Japanese side dish. It is the leftover product from making tofu or soy milk. When combined with Hoshi-shiitake mushrooms, soy sauce, carrots, mirin, and a few additional items, it makes for a tasty combination. Simmered Okara is something which I have loved my entire life.

Simmered Okara is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Simmered Okara is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook simmered okara using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Okara:

1. Take 150 g fresh okara
2. Make ready 1/3 medium carrot
3. Get 1/2 burdock roots
4. Prepare 2 shiitake mushrooms
5. Make ready 1 abura-age (deep-fried tofu)
6. Make ready 1 chikuwa (if you have)
7. Make ready 5 cm Japanese leeks (cut into small pieces)
8. Take 250 ml dashi (The soaking liquid from shiitake mushrooms)*
9. Get 2 Tbsp sugar *
10. Get 1 Tbsp sake *
11. Take 1 Tbsp soy sauce *
12. Take 2 Tbsp mirin *
13. Get 1 pinch salt *
14. Get 2 Tbsp vegetable oil

To begin with this particular recipe, we have to first prepare a few ingredients. Here is how you cook that. 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. This recipe for simmered okara, which combines soy sauce, carrots, sake, mirin, and few additional items, makes for a tasty combination.

Steps to make Simmered Okara:

1. Soak shiitake mushrooms in water for about 1 hour. (if no time, 30 mins is also OK)
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.
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.
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.
5. Top with shredded leek to finish.
6. For your reference: About dashi katsuo or niboshi or konbu dashi or mix is also tasty!

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. This recipe for simmered okara, which combines soy sauce, carrots, sake, mirin, and few additional items, makes for a tasty combination. Simmered okara (soy pulp) is a traditional Japanese side dish. Do you know OKARA? "Sho-jin Ryouri (Cooking)"meals, served for monks at temples, has developed for a long time because Kyoto has many temples from old days. Peel carrot and cut into thin sticks.

So that is going to wrap it up with this special food simmered okara recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!