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Okara And Vegetable Melange

Chef.Morimoto's picture
Ingredients
  Okara 9 Ounce (Fresh 250 Grams/11/2 Cup)
  Dried shiitake mushrooms 3
  Carrot piece 1 Small (3-Inch Piece)
  Green beans 8
  Oil 2 Tablespoon
  Ground pork 4 Ounce (115 Grams)
  Simmering liquid 2 Cup (32 tbs)
  Secondary bonito stock 1 Cup (16 tbs)
  Soy sauce 3 Tablespoon
  Sugar 1 Tablespoon
  Mirin 2 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

1. Soak mushrooms in warm water until soft (about 1 hour), keeping them submerged by covering with drop-lid, flat pan lid, or saucer.
2. Peel carrot. Sliver carrots as if sharpening a pencil. Slivers should be thin, irregular, and about 1 inch (2 1/2 cm) long. Slice green beans and mushrooms (discard stems) into thin strips.
3. Place okara in colander and rinse under cold running water. Wrap in cheesecloth and squeeze out excess moisture. Saute in hot oil, stirring constantly, until okara is dry (about 5 minutes). Remove from heat. (If okara is refrigerated at this stage, it keeps 5 to 7 days.)
4. Combine SIMMERING LIQUID and bring to a boil over medium heat. Add vegetables and ground pork. Cook until vegetables are tender.
5. Add okara. Continue cooking, stirring constantly, until liquid is almost absorbed. Final result should be crumbly and moist. It should not be too dry. Serve at room temperature.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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