Steps

1. Slice 70g carrot and julienne it.
   🕒 04:43
2. Remove the stems from 1 pack (100g) shiitake mushrooms and slice them thinly.
   🕒 05:04
3. Slice 2 pieces aburaage (fried tofu pouches) thinly.
   🕒 05:35
4. Slice 2-3 pieces chikuwa (fish cakes) thinly.
   🕒 05:51
5. Cut 40g naganegi (Japanese leek) in half and slice it diagonally (set aside to add at the end).
   🕒 06:06
6. Heat 2 tsp sesame oil in a frying pan, then add all the sliced ingredients except the naganegi (chikuwa, shiitake mushrooms, carrot, aburaage) and stir-fry.
   🕒 09:08
7. Add 1 pinch salt midway through and stir-fry until everything is softened.
   🕒 10:01
8. Once softened, add 150g okara (soy pulp) and stir-fry until it becomes crumbly.
   🕒 12:21
9. Add 250cc water and let the okara absorb the liquid.
   🕒 13:26
10. Add 3g bonito flakes powder, 7 dashes MSG(Ajinomoto) (MSG), 1 tbsp sugar, 1 1/2 tbsp soy sauce, and 1 tbsp Mirin (Sweet Rice Wine), then mix everything together.
    🕒 14:15
11. Simmer over low to medium heat until it reaches your desired consistency.
    🕒 15:07
12. Once the liquid has reduced, add the reserved 40g naganegi (Japanese leek), mix lightly, and turn off the heat. [Pro Tip!] Adding the naganegi at the very end enhances the aroma and provides a pleasant texture.
    🕒 16:41
13. For finishing, drizzle a small amount of sesame oil to taste. [Pro Tip!] Adding sesame oil at the end makes it easier for those who dislike the smell of okara to enjoy.
    🕒 18:21
14. Serve on a plate and sprinkle with scallions to taste, if desired.
    🕒 19:02
15. Let it cool, then transfer to a clean container. It can be stored in the refrigerator for 4-5 days. [Pro Tip!] It's delicious even when cold and perfect for bento boxes. For a refreshing accent, add yuzu kosho if you like.
    🕒 19:29