Kishazu-iri (Okara and Vegetable Stir-Fry)

Name: Kishazu-iri (Okara and Vegetable Stir-Fry)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
Cuisine: Japanese
Ingredients: fresh okara 400 g; carrot 200 g; burdock root 200 g; dried shiitake mushrooms 4 piece; green onion 1 stalk; cooking oil 2 tbsp; dashi stock 1.5 cup; sugar 2 tbsp; salt 2 tsp; soy sauce 1 tbsp

Quick answer

Total time: 45 min
Level: Easy
Servings: 10 servings
Ingredients: 10

About this dish

Fresh okara soaks up a dashi simmered with carrot, burdock and shiitake until it is moist yet crumbles apart under a spatula.

Once the okara goes in, it needs constant turning from the bottom of the pot or it sticks. The dish is done before it dries out: no loose liquid, but still damp enough to clump and fall apart again.

Ingredients

servings

IngredientAmount

dried shiitake mushrooms4 piece

green onion1 stalk

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Instructions

5 steps

1

Rehydrate the dried shiitake, remove the stems, and cut the caps into thin strips.

Julienne the carrot. Scrape the burdock skin, shave it into small thin pieces, soak briefly to remove harshness, and drain. Thinly slice the green onion.
2

Heat the cooking oil in a wide pot over medium heat.

Add the carrot, burdock, and shiitake, holding back the green onion. Sauté until the vegetables are coated with oil and the burdock begins to soften.
3

Add the sugar, salt, soy sauce, and dashi to the sautéed vegetables.

Stir and heat over medium heat until the seasoned liquid comes to a full simmer.
4

When the liquid is simmering, add the fresh okara and break up any lumps.

Cook over medium-low heat, turning continuously from the bottom, until no loose liquid remains and the okara is moist and crumbly.
5

Fold in the thinly sliced green onion until evenly distributed and turn off the heat immediately.

Spread the mixture briefly so excess steam escapes, then serve while it remains moist and crumbly.