• Okara (soy pulp)250g
• Shiitake mushrooms1 pack (about 6 medium)
• Burdock root1
• Carrot5 cm
• Konnyaku (konjac)1/2 sheet
• Chikuwa (fish cake)2
• Aburaage (fried tofu)1 sheet
• Green onion, thinly slicedto taste
• ★Dashi broth1 cup
• ★Sake4 tbsp
• ★Sugar, soy sauce, and mirin2 tbsp each
• ★Salt1/2 tsp

1. 1

   Julienne 1 pack of shiitake mushrooms, 5 cm of carrot, and 1 burdock root using a vegetable knife. Prepare all vegetables.

2. 2

   Cut 1/2 sheet of konnyaku in half horizontally, then halve the thickness and julienne. Slice 2 chikuwa into rounds. Cut 1 sheet of aburaage in half lengthwise, then julienne.

3. 3

   Heat salad oil in a deep pot and stir-fry all vegetables and konnyaku except the green onion.

4. 4

   Once the vegetables become tender, add 2 chikuwa and 1 sheet of aburaage and continue stir-frying.

5. 5

   When the oil is evenly distributed, add 250g of okara and all the ★ seasonings. Stir and simmer together.

6. 6

   Once the mixture becomes moist, add the thinly sliced green onion to taste, gently mix, and finish.

Using dried shiitake mushrooms instead of fresh ones and adding the soaking liquid deepens the flavor. Adding hijiki seaweed enriches the texture. Using light soy sauce creates a lighter color and more delicate finish.

• Calories130 kcal
• Protein5.5 g
• Fat3.5 g
• Carbs15 g
• Sodium1.1 g