Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, simmered okara. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Simmered Okara is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Simmered Okara is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have simmered okara using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Simmered Okara:
- Prepare 150 g fresh okara
- Prepare 1/3 medium carrot
- Prepare 1/2 burdock roots
- Prepare 2 shiitake mushrooms
- Make ready 1 abura-age (deep-fried tofu)
- Make ready 1 chikuwa (if you have)
- Make ready 5 cm Japanese leeks (cut into small pieces)
- Get 250 ml dashi (The soaking liquid from shiitake mushrooms)*
- Prepare 2 Tbsp sugar *
- Prepare 1 Tbsp sake *
- Prepare 1 Tbsp soy sauce *
- Take 2 Tbsp mirin *
- Prepare 1 pinch salt *
- Make ready 2 Tbsp vegetable oil
Steps to make Simmered Okara:
- Soak shiitake mushrooms in water for about 1 hour. (if no time, 30 mins is also OK)
- 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.
- 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.
- 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.
- Top with shredded leek to finish.
- For your reference: About dashi katsuo or niboshi or konbu dashi or mix is also tasty!
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