Simmered Okara

Simmered Okara

Such an addicting flavor! Plus, okara is healthy and good for the body! Just pan-fry it and add the rich, flavorful ingredients, then let it simmer! You can make this dish in no time.

Ingredients: 4 servings

Fresh okara
300 g
100 g
Japanese leek
Dried shiitake mushrooms
2 cups (400 ml)
Japanese dashi powder
1 heaping teaspoon
3 tablespoons
3 tablespoons
3 tablespoons
Soy sauce
5-6 tablespoons
Water from reconstituting the shiitake mushrooms
1 tablespoon
Vegetable oil
1 to 2 tablespoons


1. Julienne the carrot, and julienne the aburaage and shiitake mushrooms to the same length. Mince the leek.
2. 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.
3. 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.
4. 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.