Cooked Okara (Soybean Pulp)

• 200 grams Fresh okara
• 1/2 Onion
• 2 Dried shiitake mushrooms
• 3 cm Carrot
• 50 grams Konnyaku
• 1 Leek
• 3 tbsp Sugar
• 3 tbsp Soy sauce
• 1 tbsp Mirin
• 500 ml Shiitake mushroom re-hydration water + dashi soup stock
• 2 tbsp Vegetable oil
• 1 Green onions, minced

1. Re-hydrate the dried shiitake mushrooms.
2. (Don't throw away the water you use for that.)
3. Mince the ingredients and cut the green onions into small pieces.
4. Stir-fry the onions in 2 tablespoons of vegetable oil (not listed) until they're clear.
5. Add the other ingredients and cook.
6. Add the okara.
7. Cook until it becomes crumbly.
8. Add the water used to re-hydrate the mushrooms and the flavoring ingredients and simmer until the stock has gone.
9. Add the green onions last (leek is also OK), lightly cook them through, and it's complete.

fresh okara, onion, shiitake mushrooms, carrot, sugar, soy sauce, mirin, vegetable oil, green onions

Taken from cookpad.com/us/recipes/153724-cooked-okara-soybean-pulp (may not work)