● The soaking liquid from the dried shiitake mushrooms
● Bonito dashi stock granules
● Soy sauce
● Cooking sake
Preparation: Slice open the aburaage and cut it into 2 cm squares. Rehydrate the dried shiitake mushrooms in lukewarm water and cut into 2 cm pieces. Cut the carrot into 2 cm lengths, and finely chop the Japanese leek.
Cook half of the chopped Japanese leek from Step 1 in sesame oil over low heat to bring out its sweetness.
When the leek is fragrant, add the okara! Cook over medium heat. Be careful not to burn it!
It will look crumbly like this after about 3-5 minutes!
Add the other ingredients! In go the aburaage, dried shiitake, and carrots! Cook it over medium heat, stirring well to cook everything through!
The texture of the carrots is what determines the cooking time. When they are partially cooked, but seem a bit hard...
...add in all of the ● seasonings!
Cook over medium heat, tasting occasionally, until crumbly but still moist, then add the remaining leek.
They're ready to serve! Keep any leftovers in the fridge for a healthy fix!
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Story Behind this Recipe
Requested by a friend.
The leek brings out the sweetness and deepens the flavor without relying on sugar! Be sure to taste the mixture while cooking after adding the seasonings and don't let it dry out.