Beans Lees 　　　(Okara)
150g beans lees (okara)
50g carrot (ninjin)
50g devil's tongue jelly (konnyaku)
1/4 piece fried bean curd (aburaage)
3 dried pasania mushroom (hoshi-shiitake)				okara	konnyaku
5g spring leek (negi)
sugar (satou)
sake
light soy sauce (usukuchi)
bonito and kelp soup (dashi)				aburaage	hoshi-shiitake
1. Dip the dried pasania mushrooms in hot water, beforehand. 2. Peel the carrot, and cut into thin, rectanglar pieces. 3. Boil the devil's tongue jelly in hot water, and cut into thin, rectanglar pieces. 4. Dip the fried bean curd in hot water to remove excess oil, and cut into thin strips. 5. Remove the stems of the pasania mushrooms, and squeeze out excess water. 6. Cut the spring leek into small pieces. 7. Put carrot, devil's tongue jelly, fried bean curd and pasania mashrooms in a pan. Add sugar, sake, light soy sauce and bonito and kelp soup, and bring to a boil. When the mixture boils, lower the heat, and cook until soup is gone. 8. Roast the beans lees. 9. Add the beans lees to mixed materials and cook for a few minutes. Finally add spring leek. Serves 5