Julienne the shiitake mushrooms and carrots, and cut the burdock root into long, thin shavings.
Cut the konnyaku in half horizontally and then into thin strips. Slice the chikuwa into rounds, cut the aburaage in half horizontally and then into thin strips.
Heat vegetable oil in a deep pot, and sauté all of the vegetables and konnyaku except the green onions.
Add the chikuwa and aburaage once the vegetables have softened, and sauté some more.
Once the oil has coated everything, add in the okara and ○ ingredients, and stir while simmering.
One the dish has thickened and become moist, add in the green onions, give it a quick stir, and it is done.
Story Behind this Recipe
This is my mother's recipe. However, my mom's okara stew didn't have much water and so it was difficult to consume, so I increased the broth a bit and made the dish smooth.
•Use dried shiitake mushrooms as opposed to fresh, and use the water used to rehydrate it to double the flavor. •If you add hijiki seaweed (rehydrated in water), it will also be tasty. Sauté together along with Step 3. •I like to the dish to be lightly colored, I flavor the dish with light soy sauce.