Okara (soy pulp) is the leftover product from making tofu or soy milk. Simmered okara is a traditional Japanese side dish.
Yield: 4 servings
- 4 hoshi-shiitake (dried shiitake mushrooms), dust removed
- 2 oz carrot, peeled and cut into thin and small rectangles
- 2 inch konnyaku, sliced into thin and small rectangles and blanched / 1/2 aburaage (deep-fried tofu), blanched and cut into short strips
- 1/2 lb fresh okara
- 2 Tbsp vegetable oil
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp sake
- 1 Tbsp mirin
- 4 inch negi or leek, sliced into thin rounds
Soak hoshi-shiitake in warm water for about 30 minutes to rehydrate. Drain shiitake, reserving the water in a small bowl. Take one cup of the water (shiitake
dashi) and mix with soy sauce, sugar, sake, and mirin in another bowl and set aside.
Remove stems from shiitake mushrooms and slice thinly. Heat vegetable oil in a large skillet and stir-fry carrot on medium heat until cooked through. Add
shiitake and konnyaku and stir-fry together. Further, add okara and stir-fry until heated through. Pour the mixture of seasonings over okara and stir-fry until
the moisture is alomost gone. Add negi slices and stir-fry for about one minute.