4-5 dried mushrooms
1/2 c. gobo
1/2 c. green beans
1 c. carrots
2 aburage
1/2 stick kamaboko
1/3 c. dried shrimp, chopped
3 tbsp. shoyu
2 tsp. salt
4 tsp. ajinomoto
5 c. okara
1 c. green onion, chopped in 1/2 inch length

Soak mushrooms in about 1 cup of water until soft. Save water. Remove stems and cut into thin strips. Clean gobo and cut into fine slivers. Parboil and drain. Cut other ingredients into fine strips. Cook all the vegetables, aburage, kamaboko and shredded dried shrimp in one cup of the mushroom water until soft.

The rest of the seasoning should be added and cooked for a few minutes longer. Heat oil in large skillet. Add okara, stirring constantly and gradually add the cooked vegetables until well blended. Constant stirring is necessary to prevent scorching. Add green onion just before okara is done.