Okara (tofu remains) with lots of goodies (tenshi food service)

Calories: 130kcal　Protein: 5.6g　Fat: 5.2g　Carbohydrates: 14.8g
■Ingredients per serving (g)

■Directions

Make soup stock with the dried bonito shavings and kelp.
Peel the carrots, cut into 2.5cm length and 2mm width sticks.
Pour hot boiling water over fried tofu to drain off excess oil and cut into 2.5cm length and 3mm width sticks.
Soak the dried cloud ear mushrooms in water, cut off the grainly root and chop into 2.5cm lengths and 3mm widths.
Place the Japanese soup stock, carrots, fried tofu, cloud ear mushrooms in pan and heat.
When they boil, add the sake, sugar, salt and and soy sauce and boil again.
Lower heat and cook until carrots are tender.
In another pot, heat oil and fry the okara over low heat keeping careful not to burn it.
When the water evaporates from the okara, add the liquid and the cooked vegetables from above and mix well.
Boil the green peas quickly in boiling water and add to the above. Then, after cooking for 5~6 minutes more over low heat, serve.

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