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.
Ingredients
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4 dried shitake (hoshi-shitake), dust removed
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2 ounces carrots, peeled and cut into thin, small rectangles
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1 (2-inch piece) fried tofu, blanched and cut into short strips, or 2-inch piece konnyaku, sliced into thin, small rectangles
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1/2 pound fresh okara
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2 tablespoons vegetable oil
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3 tablespoons soy sauce
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2 tablespoons granulated sugar
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1 tablespoon sake
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1 tablespoon mirin
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1 4-inch negi leek, sliced into thin rounds
Steps to Make It
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Soak mushrooms in warm water for about 30 minutes to rehydrate.
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Drain mushrooms, reserving the water in a small bowl.
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Take one cup of the water (shiitake dashi) and mix with soy sauce, sugar, sake, and mirin in another bowl and set aside.
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Remove stems from mushrooms and slice thinly.
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Heat oil in a large skillet and stir-fry carrot on medium heat until cooked through.
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Add mushrooms and konnyaku, and stir-fry together. Add okara and stir-fry until heated through.
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Pour the mixture of seasonings over okara and stir-fry until the moisture is almost gone.
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Add leek slices and stir-fry for about one minute.
Nutrition Facts (per serving) | |
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201 | Calories |
11g | Fat |
17g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 201 |
% Daily Value* | |
Total Fat 11g | 15% |
Saturated Fat 1g | 6% |
Cholesterol 0mg | 0% |
Sodium 678mg | 29% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 2g | 8% |
Total Sugars 11g | |
Protein 9g | |
Vitamin C 4mg | 18% |
Calcium 214mg | 16% |
Iron 3mg | 15% |
Potassium 282mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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