Rich Cooked Okara (Stewed Okara)

1. 1

   Julienne the shiitake mushrooms and carrots, and cut the burdock root into long, thin shavings.

2. 2

   Cut the konnyaku in half horizontally and then into thin strips.

3. 3

   Slice the chikuwa into rounds, cut the aburaage in half horizontally and then into thin strips.

4. 4

   Heat vegetable oil in a deep pot, and saute all of the vegetables and konnyaku except the green onions.

5. 5

   Add the chikuwa and aburaage once the vegetables have softened, and saute some more.

6. 6

   Once the oil has coated everything, add in the okara and ingredients, and stir while simmering.

7. 7

   One the dish has thickened and become moist, add in the green onions, give it a quick stir, and it is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.