Okara no Nimono

Place dried shiitake mushrooms in a bowl and cover with 200g of warm water. Let them rehydrate for at least 30 minutes, then squeeze out excess water, remove stems, and thinly slice the shiitake mushroom caps. Reserve the shiitake mushroom soaking liquid.

Dice the carrot into small cubes. Thinly slice the konnyaku into small rectangles, then blanch in boiling water for 1 minute to remove any odor, and drain well. Thinly slice the aburaage into small strips.

Heat sesame oil in a large pot or deep skillet over medium heat. Add the okara, diced carrot, konnyaku, sliced aburaage, and sliced shiitake mushrooms. Sauté for 5 minutes, stirring constantly, until the okara is slightly dry and fragrant.