Scrambled Okara and Clams
Okara, residue formed in the production of original soy milk, mixed with asari clams for a tasty high-fiber meal that goes well with rice.
40 minutes+
237kcal
1.2g
- Nutrition facts are for one serving.
- Time to rehydrate dried shiitake mushrooms is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Reconstitute the shiitake mushrooms in water. Keep the water for later.
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Roughly chop the shiitake mushrooms, Welsh onions and carrots.
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Heat the sesame oil in a pan and briefly cook the ingredients from (2). Lower the heat and add the okara, cooking until the okara becomes fluffy.
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Add the water kept from (1) and sake, and cook for 10 minutes. Next, add the sugar and cook for 10 more minutes. Finally, add the soy sauce and cook for an additional 5-6 minutes.
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Rinse the clams under running water, then add to (4). Simmer over high heat. Add the mirin, then cook until everything is moist and remove from heat.
Cooking Basics
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Asari clams / shijimi clams - washing shells
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
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