Ingredients
250 grams Fresh okara
1 pack Shiitake mushrooms
1 Burdock root
5 cm Carrot
1/2 Konnyaku
2 Chikuwa
1 Aburaage
1 Thinly sliced green onion
100 ml Dashi stock
4 tbsp Sake
2 tbsp each Sugar, soy sauce, mirin
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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 saute all of the vegetables and konnyaku except the green onions. Add the chikuwa and aburaage once the vegetables have softened, and saute 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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric pressure cooker for stocks, beans, braising, sterilization
Large cypress tub — season sushi rice for parties and large batches
Programmable slow cooker — weekday stews, pulled pork, chili
Approachable Korean cooking — everyday dishes, banchan, stews