Julienne the carrot, and julienne the aburaage and shiitake mushrooms to the same length. Mince the leek.
Heat oil in a frying pan and cook the carrot, leek, aburaage, and shiitake mushrooms. When they become tender, add the okara and stir-fry as the moisture evaporates.
Stir in the sake, mirin, and sugar. Then add the water, dashi, soy sauce, and the water that the shiitake mushrooms were reconstituted in. Simmer on medium-low heat to allow the flavors to seep in. It should be about 10 minutes.
When it becomes your preferred salty-sweet flavor, it's done! If you leave it for just a short time, it will become really tasty. If you leave it until the next day, it becomes even better!
Story Behind this Recipe
I've loved okara since I was a child. I used to let it simmer for a long time until it reached the flavor that I wanted, but then I realized that adding a richer flavor right in the beginning would be quicker and easier.
Cooking the okara a little bit smoothly removes the smell and allows the flavor to seep in better. This is a rich flavor. You can adjust the soy sauce and other seasonings to your suit your taste. Adding canned tuna or canned clams deepens the flavor!