Simmered Okara

• 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!

fresh okara, carrot, aburaage, shiitake mushrooms, water, sake, mirin, sugar, soy sauce, water, vegetable oil

Taken from cookpad.com/us/recipes/154435-simmered-okara (may not work)