Simmered okara (soy pulp) jẹ ẹya-ara ti ẹgbẹ Japanese ni ibile kan. O jẹ ọja ti a npadanu lati ṣiṣe tofu tabi wara ọra. Nigbati a ba darapọ pẹlu awọn irugbin Hoshi-shiitake, soy sauce, Karooti, mirin ati awọn ohun elo diẹ sii, o ṣe fun idapọ ayọ kan.
Ohun ti O nilo
- 4 Hoshi-Shiitake (awọn ologbo shititi ti o gbẹ), yọ kuro ni eruku
- 2 Karoro kan, bó o si ge sinu awọn igun-kekere ati kekere
- 2-inch konnyaku, ti ge wẹwẹ sinu awọn tinrin ati kekere rectangles ati blanched / 1/2 aburament (sisun-sisun sisun), ki o si ṣinṣo si sinu awọn ọna kukuru
- 1/2 lb titun okara
- 2 tbsp
- epo epo
- 3 tbsp
- soyi obe
- 2 tbsp suga
- 1 tbsp
- tun
- 1 tbsp
- mirin
- 4-inch adigun oyin, ti ge wẹwẹ sinu awọn iyipo
Bawo ni lati Ṣe O
- Soak olu ninu omi gbona fun ọgbọn iṣẹju lati rehydrate.
- Sisan olu, ṣetọju omi ni ekan kekere kan.
- Ya ago kan ti omi (shiitake dashi) ki o si ṣe alapọ pẹlu obe soy, suga, tun, ati mirin ni ẹlomiran miiran ki o si yàtọ.
- Yọ stems lati olu ati bibẹ pẹlẹbẹ thinly.
- Ooru epo ni titobi nla kan ati karọọti fry-fry lori ooru alabọde titi a fi jinna nipasẹ.
- Fi awọn olu ati awọn konnyaku kun, ki o si din-din-din papọ. Fikun ikara ati fifẹ-din-din titi ti o fi gba.
- Tú adalu awọn akoko ti o wa lori okara ati fifẹ-fry titi ọrinrin yoo fẹrẹ lọ.
- Fi awọn ege ẹfọ ati fifẹ-din-din fun iṣẹju kan.