Ingredients: 1 lb. Okara (soy bean meal) 2 pieces Aburage- Aloha brand triangle (finely sliced- boiled for 20 seconds and drained into a colander) 1 piece Konnyaku- Aloha brand (finely sliced, boiled for 20 seconds and Drained into a colander) 1 Onion- medium (finely chopped) 1 Carrot- medium (julienne) 4-5 pieces dried Shiitake Mushrooms (soaked in water) 5 pieces Araimo (peeled and diced, then soaked in water) ½ block Kamaboko (finely chopped) 1 bunch Green Onions (finely chopped)
Seasoning: 1 cup Water left over from soaking the shiitake mushroom 2 cups Water ½ cup Sake ½ cup Mirin 5 Tablespoon Sugar 3 Tablespoon Shoyu 1½ teaspoon Hawaiian Salt ½ tablespoon Dashi no moto
In a large fry pan, add about 1 tablespoon vegetable oil. Heat and add onions. Fry onions for about 1 minute. Add each ingredient except the green onions and continue to fry for about 2 minutes. Add seasonings and continue to stir ingredients together. Cover fry pan with a lid, bring heat down to medium-low and simmer for about 20 minutes. Turn off heat and set aside.
In a large stew pot, add about 2 tablespoons vegetable oil. Heat oil and add okara. Fry okara until it is evenly heated then add ingredients from the fry pan and simmer for about 20 minutes, mixing until okara has been incorporated with the other ingredients. Add green onions and combine with other ingredients. Remove from heat and let sit until cool.