Okara (soy pulp) bụ simmered bụ nri dị n'akụkụ aka nri Japan. Ọ bụ ngwaahịa na-efunahụ na-eme tofu ma ọ bụ mmiri ara ehi soy. Mgbe e jikọtara ya na shhi-shiitake mushrooms, soy sauce, carrots, mirin na ihe ole na ole ndị ọzọ, ọ na-eme maka ihe oriri dị ụtọ.
Ihe Ị Ga-achọ
- 4 Hoshi-shiitake (anwụrụ shititake), wepụrụ ájá
- 2 ugbo karọt, kpochapu ma bee n'ime obere ma ọ bụ obere rectangles
- 2-inch konnyaku, sliced n'ime obere na obere rectangles na blanched / 1/2 aburaage (miri-e ghere eghe tofu), blanched na bee n'ime obere mkpịsị
- 1/2 lb ọkara okara
- 2 tbsp
- mmanụ ihe oriri
- 3 tbsp
- soy ihendori
- 2 tbsp shuga
- 1 tbsp
- ọzọ
- 1 tbsp
- mirin
- Egwu anụ ọhịa nke anụ ọhịa anọ, sliced n'ime agba agba
Otu esi eme ya
- Soak mushrooms na mmiri ọkụ maka ihe dị ka minit 30 iji rehydrate.
- Drain mushrooms, debe mmiri na obere nnukwu efere.
- Were otu iko mmiri (shiitake dashi) ma jikọta ya na soy sauce, sugar, re, na mirin n'ime nnukwu efere ma wepụ ya.
- Wepu ị ga si mushrooms na iberi thinly.
- Ngwá mmanụ na nnukwu skillet na karọt-fry karọt na ọkara okpomọkụ ruo mgbe esi ya.
- Tinye mushrooms na konnyaku, na ighota ọnụ. Tinye okara ma mee ka o ghee ruo mgbe iwe kpoo.
- Wunye ngwakọta nke ihe ị ga-eme n'elu okara ma mee ka ọ ghee ruo mgbe mmiri na-erubeghị.
- Gbakwunye mpempe anụ na nsị-ighe maka ihe dị ka nkeji.