Okara　Salad (Mock Potato Salad) , Nattō Tamagoyaki and Curry Flavored Okara (top). Cucumber and Carrot Yukari-ae on Rice and Nameko and Tofu Misoshiru (bottom)
Okara　Salad (Mock Potato Salad) , Nattō Tamagoyaki and Curry Flavored Okara (top). Cucumber and Carrot Yukari-ae on Rice and Nameko and Tofu Misoshiru (bottom)

【Ingredients】 (4 servings)
Okara (おから / Okara) 70ｇ
Ground pork (豚ひき肉 / Buta hikiniku) 70ｇ
Sesame oil (ごま油 / Goma-abura) １tbsp
Carrots (にんじん / Ninjin) 1/6 (30ｇ)
Fresh shiitake (生しいたけ / Nama shītake) 1
Chikuwa (ちくわ / Chikuwa) １
String beans (さやいんげん / Saya-ingen) ６

［Seasoning］
Water (水 / Mizu) 200ml
Soy sauce (しょうゆ / Shōyu) 1tbsp
Sake (酒 / Sake) 1tbsp
Cane sugar (きび砂糖 / Kibizato) 1tbsp
Curry powder (カレー粉 / Kareh ko) 1/2tsp

【How to Make】
① Cut the carrot into lengthwise quarters and then cut the quarters into 3mm (little less than 1/4 inch).Cut the hard bottom off of the shiitake stem and then cut the shiitake into thin slices. Cut the chikuwa into 5mm (little less than 1/4 inch) rounds. Remove the stems from the string beans and cut the bean pods into 1cm (little less than 3/8 inch) lengths.
② Begin heating a pot, add the sesame oil, and then fry the ground pork until you get a crumbly consistency. Add the carrots, shiitake, chikuwa, and string beans and fry for a short while longer. Add the seasoning and let the contents of pot absorb it.
③ Add the okara and continue frying to let the liquid water evaporate off.

Recipe Developed by: Machiko Tateno