• Gather all the ingredients.
  

To Prepare the Ingredients

• Soak 4 dried shiitake mushrooms in ½ cup water (I use a 2-cup measuring cup). Place a heavy object (I use a small bowl) over the mushrooms to submerge them completely. Set aside to rehydrate.
  
• In a small bowl, combine 2 tsp dried hijiki seaweed and 4 Tbsp water. Set aside to rehydrate.
  
• Cut ½ block konnyaku (konjac) into ¼-inch (6-mm) slices, about the width of a pencil. Then, cut the slices in half widthwise.
  
• Finally, cut the pieces into thin ¼-inch (6-mm) strips.
  
• Bring a medium pot of water to a boil. Meanwhile, snap and trim the ends of 3 oz French green beans (haricots verts), if they haven’t been trimmed.
  
• When the water is boiling, add the green beans and blanch for 2 minutes. The remaining heat will continue to cook, so be careful not to overcook. Drain and transfer them to a plate/tray.
  
• In the same boiling water, add 1 piece aburaage (deep-fried tofu pouch) and blanch for 10 seconds on each side, flipping once. Transfer to the plate/tray.
  
• In the same boiling water, add the konnyaku. Cook for 2–3 minutes to remove the astringency. Drain and transfer it to the plate/tray and set aside. Rinse the pot quickly (you will use this pot again later).
  
• When the aburaage is cool enough to handle, cut it in half lengthwise, then cut it into thin strips (similar to the size and shap of the konnyaku strips).
  
• Peel and cut 1 carrot into 2-inch (5-cm) pieces. Then cut it into thin slabs.
  
• Then, cut the slab into thin strips (similar to the konnyaku and aburaage).
  
• Cut the green beans diagonally so the strips will be the same size as other vegetables.
  
• By this time, the hijiki seaweed should be rehydrated. Drain well and set aside.
  
• In the same medium pot, add ½ lb okara (no need to add oil) and stir-fry on medium-low heat for 5–6 minutes.
  
• The okara may stick to the pot (especially if you’re using stainless steel like mine) but don’t worry. I usually use a silicone spatula to scrape it off. When the okara is dry and crumbly, remove it from the heat and set aside.
  
• By this time, the dried shiitake mushrooms should be rehydrated and soft. Squeeze the liquid from the mushrooms. Reserve the soaking liquid (shiitake dashi) in a measuring cup. We’ll be using the liquid in the next step. Discard the tough stem of the mushrooms and thinly slice the caps.
  
• You should have about ⅓ cup shiitake dashi (the soaking liquid). We will combine this shiitake dashi with the ⅔ cup dashi (Japanese soup stock) prepared in advance. Altogether, you will have 1 cup of dashi. Shiitake dashi may contain some debris, so I recommend straining it over the measuring cup to catch any impurities.
  

To Cook the Okara (Unohana)

• In a medium pot, heat 1½ Tbsp toasted sesame oil on medium heat. When it’s hot, add the carrot and coat it with the oil.
  
• Then add the shiitake mushrooms, aburaage, konnyaku, and hijiki seaweed.
  
• Stir-fry together for 1–2 minutes. Then, add the 1 cup of combined dashi.
  
• Add 2 Tbsp mirin, 1 Tbsp sake, 2 Tbsp usukuchi (light-colored) soy sauce (use light-color soy sauce if possible), and 2 Tbsp sugar.
  
• Mix all together, reduce the heat to medium low, and cover to cook for 4–5 minutes. We cook it covered so the cooking liquid does not evaporate.
  
• Open the lid and add the okara.
  
• Stir to combine the okara with the other ingredients. The okara will quickly absorb all the moisture. Keep stirring and cook on medium-low heat for 4–5 minutes.
  
• Add ½ tsp Diamond Crystal kosher salt and check the flavor. If not strong enough, add a bit more salt.
  
• Continue to cook until the liquid on the bottom of the pot is completely evaporated. Add the green beans and cook for 1–2 minutes before finishing.
  
• Quickly mix all together and don’t overcook. Serve warm, chilled, or at room temperature.
  

To Store

• You can keep the leftovers in an airtight container and store them in the refrigerator for 3 days or in the freezer for a month.