Kyoto-style, basic Okara(Simmerd Tofu pulp with vegetable)

Ingredients(For 1 – 2 serving)

• Tofu pulp(Okara) 200-300g
• Half of green onion
• 1 to 2 dried shiitake mushrooms
• 1 fried tofu
• Half konjac (about 150g)
• Kiriboshi daikon (dried japanese white radish)(if you have) as needed
• Shiitake mushroom soup 200cc
• Sugar(2tbsp)
• Soy sauce(2tbsp)
• A little salt

How to make

<Preparation>
Cut green onions into small peasies.
Pour boiling water over konjac to remove the odor and cut into strips.
For fried tofu, pour boiling water over it to drain the oil and chop it into strips.
Dried shiitake mushrooms are rehydrated and slice.
Rehydrate the Kiriboshi daikon with water.

1. Put 1-2 tablespoons of oil in a pan, stir fry konjac, when it’s cooked, add Tofu pulp (okara), fried tofu, dried japanese white radish, and shiitake mushrooms. If the oil is low, add more oil.
2. When the okara absorbed oil, add sugar, soy sauce, and shiitake mushroom juice.
3. Reduce the heat to low so that it does not burn, stir for 5 to 6 minutes.
4. Finally, add the green onions, stir for a minute or two, and season with salt.

Point

• This dish is very healthy and goes well with rice.
• But probably difficult to get okara outside of Japan. If you live in Japan, give it a shot!