Okara (Bean Curd Residue Dish)

Mrs. Takeo Isoshima

Servings 8 – 10

• 5½ cups okara (bean curd residue)
• ½ cup string beans, chopped
• 2 cups green onions, cut in ½-inch lengths
• 1 cup carrots, cut to the size of matchsticks
• ⅓ cup shredded dried shrimps
• 1 handful dried mushrooms, soaked in 1 cup water

When dried mushrooms are soft, remove stems and cut into thin strips. Save the water. Boil mushroom strips and shredded shrimps together for 10 minutes in water in which mushrooms have been soaked. Add carrots and beans and cook until they are soft. Season with 3 tablespoons shoyu, 2 teaspoons salt, 7 tablespoons sugar, 1 teaspoon gourmet powder and cook a few minutes longer.

Heat a large frying pan and add 1 tablespoon vegetable oil. Add cooked vegetables and okara and cook until well blended, stirring constantly to prevent burning in bottom of pan. Add green onions a few minutes before removing from stove.

Okara should be dry and flaky.