Simmered Okara Recipe

Name: Simmered Okara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 300 grams Fresh okara; 100 grams Carrot; 1 Aburaage; 1/2 Japanese leek; 2 Dried shiitake mushrooms; 400 ml Water; 1 heaping teaspoon Japanese dashi powder; 3 tbsp Sake; 3 tbsp Mirin; 3 tbsp Sugar; 6 tbsp Soy sauce; 1 tbsp Water from reconstituting the shiitake mushrooms; 1 to 2 tablespoons Vegetable oil

Servings: persons

300 grams Fresh okara
100 grams Carrot
1 Aburaage
1/2 Japanese leek
2 Dried shiitake mushrooms
400 ml Water
1 heaping teaspoon Japanese dashi powder
3 tbsp Sake
3 tbsp Mirin
3 tbsp Sugar
6 tbsp Soy sauce
1 tbsp Water from reconstituting the shiitake mushrooms
1 to 2 tablespoons Vegetable oil

1
Julienne the carrot, and julienne the aburaage and shiitake mushrooms to the same length.
2
Mince the leek.
3
Heat oil in a frying pan and cook the carrot, leek, aburaage, and shiitake mushrooms.
4
When they become tender, add the okara and stir-fry as the moisture evaporates.
5
Stir in the sake, mirin, and sugar.
6
Then add the water, dashi, soy sauce, and the water that the shiitake mushrooms were reconstituted in.
7
Simmer on medium-low heat to allow the flavors to seep in.
8
It should be about 10 minutes.
9
When it becomes your preferred salty-sweet flavor, it's done!
10
If you leave it for just a short time, it will become really tasty.
11
If you leave it until the next day, it becomes even better!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 300 grams Fresh okara, 100 grams Carrot, 1 Aburaage, 1/2 Japanese leek, and more.

Yes, Simmered Okara falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Simmered Okara

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