Steps

1. In a pot, add 400ml of water and soak 1 dashi pack. [Key Tip!] Soaking for 10 minutes before heating allows the kombu's umami to be fully extracted.
   🕒 00:55
2. Trim the ends off 1 carrot (150g) and wash it without peeling.
   🕒 01:27
3. Cut the carrot into lengths suitable for julienning, then slice it as thinly as possible before cutting into fine julienne strips. [Key Tip!] Cutting the carrots into fine julienne strips helps them meld well with other ingredients.
   🕒 01:53
4. Bring the soaked dashi pack to a simmer over low heat, and after it boils, continue to simmer for 10 minutes.
   🕒 03:57
5. Heat 2 tbsp of vegetable oil in a frying pan. Add the cut carrots and sauté slowly over low heat from a cold start. [Key Tip!] Sautéing the carrots slowly over low heat brings out their sweetness. It's important to cook them thoroughly before adding the okara.
   🕒 04:43
6. Trim the base off 1 pack of shimeji mushrooms (150g), removing the tough, woody ends.
   🕒 05:16
7. Carefully separate the shimeji mushrooms one by one.
   🕒 05:45
8. Turn off the heat from the dashi broth and measure out 200ml of dashi into a measuring cup.
   🕒 06:15
9. In the measured dashi, add 1 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), and 1 tsp sugar. Mix well.
   🕒 06:57
10. Measure out 150g of okara (soy pulp) and have it ready.
    🕒 07:23
11. Once the carrots have softened, add the separated shimeji mushrooms and sauté until tender.
    🕒 11:35
12. Stir lightly, then add 1 pinch of salt.
    🕒 12:02
13. Once the shimeji mushrooms are cooked, add the prepared seasoned dashi and bring to a boil to evaporate the alcohol from the mirin.
    🕒 12:53
14. Once boiling, add all 150g of okara (soy pulp), breaking it up as you add it, and stir to allow it to absorb the dashi thoroughly.
    🕒 13:42
15. Once all the liquid has been absorbed by the okara, continue to stir and cook over low heat for about 5 minutes to evaporate excess moisture. [Key Tip!] Reducing the moisture concentrates the flavor and prevents a mushy texture. Aim for a finish that is neither dry nor mushy.
    🕒 14:32
16. Turn off the heat and add 1 tsp soy sauce, mixing quickly to combine. [Key Tip!] The soy sauce added at the end sharpens the flavor, making it delicious even with less salt.
    🕒 16:44
17. Add chopped green onions to taste and mix.
    🕒 17:32
18. Serve in a bowl. The flavors will meld further and become even more delicious as it cools.
    🕒 18:11