All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tatsai to ninjin no okarani / ta cai, carrot and soybean pulp simmered in broth

A humble okara and vegetable dish enriched by sakura ebi dried shrimp and ta cai, a leafy Chinese green.


1 bunch ta cai (180 g in photo)
1/2 carrot
100 g okara soybean pulp
1 1/2 tbsp sakura ebi dried shrimp

For broth
4 tbsp water
1 tbsp sake
1/2 tbsp mirin
2 tsp usukuchi soy sauce


Cut ta cai’s stem sections into 1cm and leaves into 1-2 cm.
Thinly slice carrot, and cut into small rectangles.


Microwave okara for 2 minutes until crumbly and somewhat dry.


In a pot, toast sakura ebi without oil on medium low heat until fragrant.

Add water, sake and carrot, and bring to boil.

Cook on medium low heat for a few minutes until carrot is somewhat tender.


Add mirin and usukuchi soy sauce.
When boiling, add ta cai stems, and mix.    

When boiling again, add ta cai leaves, and mix.


When ta cai becomes soft, add okara, mix, and cook until liquid is almost gone.

  • Okara is first microwaved to get rid of excess water, which ensures it absorbs the flavor of seasoning and other ingredients.
  • Sakura ebi alone gives enough flavor. If dashi is used instead of water, this dish tastes quite strong. In other words, dashi is recommended when wanting something with a richer taste.
  • Ta cai is a leafy Chinese vegetable with long, white firm stems and cup- or spoon-shaped dark green leaves. Leafy vegetables with relatively firm stems, such as chingensai baby bok choy, komatsuna, yu choy sum, gailan Chinese broccoli, daikon radish leaves, kabu Japanese turnip leaves and kale are good choices for this dish.

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