Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, simmered okara. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. Simmered okara (sojamassa) är en traditionell japansk maträtt. Det är restprodukten från att göra tofu eller sojamjölk.

Simmered Okara is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Simmered Okara is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have simmered okara using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Okara:

1. Take 300 grams Fresh okara
2. Get 100 grams Carrot
3. Make ready 1 Aburaage
4. Prepare 1/2 Japanese leek
5. Make ready 2 Dried shiitake mushrooms
6. Get 400 ml Water
7. Prepare 1 heaping teaspoon Japanese dashi powder
8. Prepare 3 tbsp Sake
9. Prepare 3 tbsp Mirin
10. Get 3 tbsp Sugar
11. Take 6 tbsp Soy sauce
12. Get 1 tbsp Water from reconstituting the shiitake mushrooms
13. Get 1 to 2 tablespoons Vegetable oil

Authentic Japanese Cooking Unohana-ni [Simmered Okara]. 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.

Instructions to make Simmered Okara:

1. Julienne the carrot, and julienne the aburaage and shiitake mushrooms to the same length. Mince the leek.
2. Heat oil in a frying pan and cook the carrot, leek, aburaage, and shiitake mushrooms. When they become tender, add the okara and stir-fry as the moisture evaporates.
3. Stir in the sake, mirin, and sugar. Then add the water, dashi, soy sauce, and the water that the shiitake mushrooms were reconstituted in. Simmer on medium-low heat to allow the flavors to seep in. It should be about 10 minutes.
4. When it becomes your preferred salty-sweet flavor, it's done! If you leave it for just a short time, it will become really tasty. If you leave it until the next day, it becomes even better!

It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Simmered Taro, is a classic simmered dish in Japan. In Japanese we call this dish Satoimo no While the recipe of simmered taro is uncomplicated, there are a few things you want to take note of. Jobs in Okara City, Okara Jobs in Pakistan are available here.

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