Traditional Simmered Okara

Gurasar okara (soy pulp) wani kayan gargajiya ne na Japan. Yana da samfurin ɓata daga yin tofu ko madara da soya. A yayin da aka haxa tare da namomin kaji na Hoshi-shiitake, soya sauce, karas, mirin da 'yan ƙarin abubuwa, yana sa don haɗin haɗi.

Abin da Kayi Bukatar

• 4 Hoshi-shiitake (dried bisitake namomin kaza), cire cire cire
• 2 oz karas, peeled da kuma yanke cikin kananan da kananan rectangles
• 2-inch konnyaku, sliced ​​cikin kananan da kananan rectangles da blanched / 1/2 abura (zurfi-soyayyen tofu), blanched kuma a yanka a cikin gajeren strips
• 1/2 lb sabo okara
• 2 tbsp
• man kayan lambu
• 3 tbsp
• Soya Sauce
• 2 tbsp sugar
• 1 tbsp
• sake
• 1 tbsp
• mirin
• 4-inch negi leek, sliced ​​cikin zagaye na zagaye

Yadda za a yi shi

1. Shuka namomin kaza cikin ruwan dumi don kimanin minti 30 don sake rehydrate.
2. Drain namomin kaza, ajiye ruwa a karamin tasa.
3. Ɗauki kofi na ruwa (shiitake dashi) kuma haxa tare da soya sauce, sugar, sake, da kuma mirin a cikin wani kwano kuma ajiye.
4. Cire mai tushe daga namomin kaza da kuma yanki a ciki.
5. Heat mai a cikin babban skillet da kuma karas karas a kan zafi matsakaici har sai an dafa ta.
6. Ƙara namomin kaza da kuma konnyaku, da kuma motsa su tare. Ƙara maikara da kuma motsawa har sai ya sami zafi.

1. Zuba ruwan cakuda a kan okara da kuma motsawa har sai ruwan sama ya kusan tafi.
2. Ƙara raƙuman yanka da kuma motsawa don kimanin minti daya.