Simmered Okara & Vegetables
Ingredients
- 4 dried shiitake mushrooms
- 5 cups water
- 1 dashi* stock sachet or 1 packet of dashi stock powder
- 4 Tablespoons mirin
- 2 teaspoons sugar
- 2 teaspoons soy sauce or to taste
- 1 Tablespoon vegetable oil
- 1 yellow onion diced finely
- 2 medium carrots peeled and shredded
- 5 inch burdock root peeled and diced finely (optional)
- Okara soybeans pulp 0.5 lb (226g)
- Pinch of salt
Instructions
- Soak the dried shiitake mushrooms in 1.5 cups of water for 30 minutes until the mushrooms are soft. Take out the mushrooms, squeeze out extra liquid back into the bowl, and dice them finely.
- Heat up the mushroom water in a small saucepan and add dashi stock. Bring to a boil and simmer for about 10 minutes. Add mirin, sugar and soy sauce to the liquid.
- In the meantime, heat up the vegetable oil in a large deep set frying pan. Add the onions, carrots, burdock root and mushrooms, and fry them for a few minutes until the vegetables are soft. Add the okara and mix well. Pour the hot stock over the okara mix and continue stirring over low heat until the liquid has evaporated. Taste and see if more salt or soy sauce is needed.
Notes
*You can purchase dashi stock in any Japanese grocery store or at the Japanese aisle of your local market. They come in teabag-like sachets or in powder form. You can also try making your own stock but this is way more convenient. To make it a vegetarian dish, leave out the dashi.