U no Hana: Traditional Okara Dish Explained

U no Hana Directions

• Prepare Fresh Vegetables
  Finely mince 1/4 to 1/2 onion into small, even pieces. Julienne 3cm of carrot into thin matchsticks. Thinly slice 2 dried shiitake mushrooms that have been rehydrated in water (reserve this soaking liquid). For texture variation, using both minced and sliced vegetables creates interest in the final dish.
• Rehydrate Konnyaku
  Prepare 50g konnyaku by rinsing thoroughly under cold water to remove any processing odor. Boil for 2-3 minutes, then drain and cut into small dice. This preparation step removes any bitterness and improves the texture of the konnyaku.
• Begin Stir-Frying Process
  Heat 2 tablespoons cooking oil in a large pan or wok over medium heat. Add the minced onion and sauté until translucent but not browned, about 2-3 minutes. Season with a small pinch of salt to help draw out moisture and flavor.
• Add Remaining Vegetables
  Add carrot and continue cooking for 2-3 minutes until slightly softened. Add shiitake mushrooms and konnyaku dice, stirring frequently to combine flavors. The variety of textures creates a more interesting final dish.
• Incorporate Fresh Okara
  Add 200g fresh okara (soy pulp) to the pan. Mix thoroughly with the vegetables, breaking up any clumps. Stir-fry for 5-6 minutes until the okara becomes drier and more crumbly in texture. This cooking process removes raw bean flavor and improves digestibility.
• Season With Umami-Rich Liquid
  Add a mixture of reserved shiitake soaking liquid, dashi stock, 3 tablespoons soy sauce, 3 tablespoons sugar, and 1 tablespoon mirin. Continue cooking, stirring frequently, until most of the liquid has been absorbed or evaporated and the mixture becomes relatively dry.
• Finish With Fresh Elements
  Just before removing from heat, add thinly sliced green onions for color and fresh flavor. Stir briefly to incorporate but maintain their bright green color. The aromatic addition provides a pleasant contrast to the cooked components.