Easy! Nostalgic Flavor! For Bentos or a Side-Dish! Soybean Pulp

• 200 grams Okara
• 80 grams Chicken (thigh or breast)
• 1/4 Burdock root
• 1/2 Lotus root
• 2 Shiitake mushroom
• 1/3 Carrot
• 10 cm Japanese leek (the white part)
• 2 stalks Thin green onions or scallions
• 1/2 block Konnyaku
• 200 ml Dashi stock
• 2 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tbsp Sake
• 1 tbsp Olive oil

1. Roughly mince the vegetables (not including the leek) and the konnyaku.
2. Soak the burdock and lotus root to remove the astringent taste.
3. Cut the chicken into small pieces.
4. Heat olive oil in a frying pan and add all of the chopped ingredients from Step 1.
5. Stir-fry.
6. When the chicken has cooked through, add the dashi stock, sugar, soy sauce, and sake.
7. Let it simmer a little.
8. Add the okara to Step 3 and mix well to combine with the liquid.
9. Continue cooking until the liquid has evaporated.
10. Once the liquid from Step 4 has evaporated, taste it and adjust the flavor as necessary.
11. (Combine the soy sauce, sugar, water in a separate bowl and then add to the frying pan.)
12. Once properly seasoned, add the white part of the leek and the finely chopped green onions.
13. Gently stir them in.
14. Arrange on a dish and it's done!
15. "Meatballs with a Thick Ketchup Sauce".

chicken, root, lotus root, shiitake, carrot, stalks thin green onions, stock, soy sauce, sugar, sake, olive oil

Taken from cookpad.com/us/recipes/154573-easy-nostalgic-flavor-for-bentos-or-a-side-dish-soybean-pulp (may not work)