My Easy and Delicious Simmered Okara

• 200 grams Fresh okara
• 1/2 Carrot
• 1 Japanese leek (finely chopped)
• 1 Aburaage
• 1 Dried shiitake mushrooms
• 2 tbsp Sesame oil
• 300 ml The soaking liquid from the dried shiitake mushrooms
• 1 tbsp Bonito dashi stock granules
• 3 tbsp Soy sauce
• 3 tbsp Cooking sake
• 3 tbsp Mirin

1. Preparation: Slice open the aburaage and cut it into 2 cm squares.
2. Rehydrate the dried shiitake mushrooms in lukewarm water and cut into 2 cm pieces.
3. Cut the carrot into 2 cm lengths, and finely chop the Japanese leek.
4. Cook half of the chopped Japanese leek from Step 1 in sesame oil over low heat to bring out its sweetness.
5. When the leek is fragrant, add the okara!
6. Cook over medium heat.
7. Be careful not to burn it!
8. It will look crumbly like this after about 3-5 minutes!
9. Add the other ingredients!
10. In go the aburaage, dried shiitake, and carrots!
11. Cook it over medium heat, stirring well to cook everything through!
12. The texture of the carrots is what determines the cooking time.
13. When they are partially cooked, but seem a bit hard...
14. ...add in all of the seasonings!
15. Cook over medium heat, tasting occasionally, until crumbly but still moist, then add the remaining leek.
16. They're ready to serve!
17. Keep any leftovers in the fridge for a healthy fix!
18. Here is one of my popular recipes for handy dishes in small bowls!
19. Here's my slightly different take on hijiki!
20. Chikuzen-ni, a Japanese basic dish.
21. Professional Miso Soup!

fresh okara, carrot, japanese, aburaage, shiitake mushrooms, sesame oil, shiitake mushrooms, granules, soy sauce, sake, mirin

Taken from cookpad.com/us/recipes/152366-my-easy-and-delicious-simmered-okara (may not work)