Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, simmered okara. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Simmered Okara is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Simmered Okara is something that I’ve loved my entire life.
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. Kaynatılmış okara yapmak için bir tarif. Soya sosu, havuç, aşk, mirin ve az ek öğe ile kombine edildiğinde lezzetli bir kombinasyon yaratır.
To get started with this recipe, we have to prepare a few components. You can have simmered okara using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Simmered Okara:
- Make ready 150 g fresh okara
- Take 1/3 medium carrot
- Prepare 1/2 burdock roots
- Take 2 shiitake mushrooms
- Take 1 abura-age (deep-fried tofu)
- Make ready 1 chikuwa (if you have)
- Take 5 cm Japanese leeks (cut into small pieces)
- Make ready 250 ml dashi (The soaking liquid from shiitake mushrooms)*
- Make ready 2 Tbsp sugar *
- Get 1 Tbsp sake *
- Get 1 Tbsp soy sauce *
- Prepare 2 Tbsp mirin *
- Get 1 pinch salt *
- Get 2 Tbsp vegetable oil
Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce.
Instructions 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!
It is part of the traditional cuisines of Japan, Korea, and China. Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce. It's a great dish to Don't throw these leftover kombu pieces away! We'll make them into delicious Simmered Kombu. Okara nutrition facts and analysis per serving.
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