This simmered okara is made with a generous amount of oil for a moist and rich flavor. The key to its deliciousness is bringing out the flavor of burdock root and carrots by cooking them thoroughly beforehand. It can be stored in the refrigerator for 3-4 days or frozen for up to a month, making it perfect for meal prep.
Ingredients
Main Ingredients (2-3 servings)
- Okara (Soy pulp) 150g
- Burdock root 1/3 (approx. 50g)
- Carrot 1/4
- Fried tofu pouch 1 small
- Chopped scallions 2-3 stalks' worth
Seasonings
- Dashi stock 250ml
- [A] Soy Sauce 1.5 tbsp
- [A] Mirin (Sweet Rice Wine) 1.5 tbsp
- [A] Sugar 1.5 tbsp
- Vegetable Oil 1.5-3 tbsp
Steps
- Heat 1.5-3 tbsp Vegetable Oil in a saucepan over medium heat.
- Add 1/4 Carrot and 1/3 Burdock root to the heated pot and stir-fry thoroughly for 2-3 minutes until the carrots are almost cooked. [This is the secret!] By cooking the carrots and burdock root 80-90% before adding the okara and seasonings, you prevent them from becoming tough.
- Turn off the heat and add 150g Okara and 1 small Fried tofu pouch.
- Next, add 250ml Dashi stock, 1.5 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), and 1.5 tbsp Sugar.
- Once all the seasonings are added, turn the heat back to medium and mix thoroughly to allow the okara to absorb the seasonings.
- When it starts to bubble from the sides of the pot, reduce the heat slightly, stir, and equalize the temperature throughout the pot.
- Once the mixture is simmering evenly, further reduce the heat and simmer for 6-8 minutes, adjusting the heat to prevent the okara from becoming too dry.
- After simmering for about 6 minutes, check the consistency and taste.
- Add 2-3 stalks' worth of chopped scallions and mix well. [This is the secret!] If using long scallions, add them during the latter half of the simmering process to cook them thoroughly. Spring onions can be added at the end.
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