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Categories:Viewed: 40 - Published at: 2 years ago
Ingredients
- 250 grams Fresh okara
- 1/3 Carrot
- 1/2 Konnyaku
- 1 piece Usuage
- 3 stalks Green onions or scallions
- 3 tbsp Sake
- 3 tbsp Mirin
- 2 tbsp Sugar
- 2 heaping tablespoons Soy sauce
- 1/2 tsp Salt
- 1 tsp Dashi stock granules
- 250 ml Water
- 1 Oil
Method
- Cut the konnyaku and carrot into thin 2 cm long strips.
- Parboil the konnyaku.
- Pour hot water over the usuage to remove the oil and then cut into 2 cm long thin pieces.
- Finely chop the green onions
- Heat oil in the frying pan and stir-fry the carrot and konnyaku until the carrots are tender.
- Add the usuage and mix it all together.
- Add the okara and break it up as it cooks.
- Add the ingredients and use a wooden spatula to mix as it simmers until the liquid evaporates.
- When the okara becomes moist, add the green onions, cook it thoroughly, and it's done.
