Simple Way to Make Any-night-of-the-week My Easy and Delicious Simmered Okara

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, my easy and delicious simmered okara. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

My Easy and Delicious Simmered Okara is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. My Easy and Delicious Simmered Okara is something that I have 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. It is the leftover product from making tofu or soy milk. Don't know what to do with okara from making soymilk and tofu?

To begin with this recipe, we have to prepare a few ingredients. You can cook my easy and delicious simmered okara using 13 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make My Easy and Delicious Simmered Okara:

1. Get Main ingredients:
2. Take 200 grams Fresh okara
3. Prepare 1/2 Carrot
4. Make ready 1 Japanese leek (finely chopped)
5. Make ready 1 Aburaage
6. Get 1 Dried shiitake mushrooms
7. Get Seasonings:
8. Take 2 tbsp Sesame oil
9. Get 300 ml ● The soaking liquid from the dried shiitake mushrooms
10. Take 1 tbsp ● Bonito dashi stock granules
11. Make ready 3 tbsp ● Soy sauce
12. Get 3 tbsp ● Cooking sake
13. Prepare 3 tbsp ● Mirin

I like to enjoy them as an afternoon snack with some hummus or avocado!! Easy Clam Chowder - Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams! Have you tried Kabocha (カボチャ, 南瓜) before? It's called Kabocha squash in the U.

Instructions to make My Easy and Delicious Simmered Okara:

1. Preparation: Slice open the aburaage and cut it into 2 cm squares. Rehydrate the dried shiitake mushrooms in lukewarm water and cut into 2 cm pieces. Cut the carrot into 2 cm lengths, and finely chop the Japanese leek.
2. Cook half of the chopped Japanese leek from Step 1 in sesame oil over low heat to bring out its sweetness.
3. When the leek is fragrant, add the okara! Cook over medium heat. Be careful not to burn it!
4. It will look crumbly like this after about 3-5 minutes!
5. Add the other ingredients! In go the aburaage, dried shiitake, and carrots! Cook it over medium heat, stirring well to cook everything through!
6. The texture of the carrots is what determines the cooking time. When they are partially cooked, but seem a bit hard…
7. …add in all of the ● seasonings!
8. Cook over medium heat, tasting occasionally, until crumbly but still moist, then add the remaining leek.
9. They're ready to serve! Keep any leftovers in the fridge for a healthy fix!
10. Here is one of my popular recipes for handy dishes in small bowls! - - https://cookpad.com/us/recipes/147130-a-treasured-recipe-my-kimpira-burdock-root
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12. Chikuzen-ni, a Japanese basic dish. - - https://cookpad.com/us/recipes/147128-easy-vegetable-and-chicken-stew
13. Professional Miso Soup! - - https://cookpad.com/us/recipes/152224-from-a-chefs-kitchen-the-secret-to-easy-and-super-delicious-tonjiru-pork-miso-soup

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