1 pound Aloha Tofu Okara
2 pieces triangle Aloha Tofu Aburage, finely sliced and boiled for 20 seconds and drained into colander
1 piece Aloha Tofu Konnyaku, finely sliced and boiled for 20 seconds and drained into colander
1 medium onion, finely chopped
1 medium carrot, julienne
4-5 pieces dried shiitake mushroom, soaked in water
5 pieces araimo, peeled and diced then soaked in water
½ block kamaboko, finely chopped
1 bunch green onions, finely chopped
1 bag tenkasu (fried pieces of leftover dough after frying tempura), optional
1 cup water (left over from soaking shiitake mushrooms)
2 cups water
½ cup sake (Japanese rice wine)
½ cup mirin (Japanese sweet cooking wine)
5 tablespoons sugar
3 tablespoons shoyu (soy sauce)
1½ teaspoons Hawaiian salt (coarse rock salt)
½ tablespoon dashi no moto
In a large fry pan, add about 1 tablespoon vegetable oil. Heat oil and add onions. Fry onions for about 1 minute. Add each ingredient, except for green onions, one at a time and continue frying for about 2 minutes.
Add seasonings one at a time continuing to stir ingredients together. Cover fry pan with a lid, bring heat down to medium-low and simmer for about 20 minutes. Turn off heat and set aside.
In a large stew pot, add about 2 tablespoons vegetable oil. Heat oil and add okara. Fry okara until it is evenly heated then add ingredients from the fry pan and simmer for about 20 minutes, mixing until okara has been incorporated with other ingredients.
Add green onions and combine with other ingredients.
Remove from heat and let sit until cool.
Sprinkle tenkasu over okara and serve.