きしゃず炒り

English Version

Features of Kishazu Iri (Okara Stir-Fry) (Miyagi)

Gently seasoned okara, dry-stirred with vegetables

Kishazu iri is a local stir-fry that uses okara—the soy pulp left from tofu making, called “kishazu” in parts of Miyagi—cooked with root vegetables, mushrooms, and aburaage or other add-ins. The fluffy, crumbly texture carries soy sauce and dashi aromas for a comforting finish.

From temple fare to a bento-box regular

Rooted in Buddhist vegetarian cooking, the dish remains flexible: some households add a small amount of ground chicken or canned tuna to boost umami. It keeps well and tastes good even when cool, making it a staple side for rice and lunchboxes.

Recipe – Kishazu Iri (Okara Stir-Fry) (Miyagi)

Ingredients (Serves 5)

• Fresh okara (soy pulp) … 300 g
• Carrot … 80 g, cut into fine matchsticks
• Burdock root (gobo) … 60 g, shaved (sasagaki), briefly soaked
• Dried shiitake … 3 caps, rehydrated and thinly sliced (reserve soaking liquid)
• Sesame oil … 1 tbsp
• Dashi … 120 ml (include the shiitake soaking liquid)
• Sugar … 1½ tbsp
• Mirin … 1 tbsp
• Soy sauce … 2½ tbsp
• Sake … 1 tbsp
• Salt … a pinch (to finish)
• Toasted white sesame seeds … 1 tbsp (to finish)
• [Optional] Ground chicken or canned tuna … a small amount

Directions

1. Prep vegetables: rehydrate shiitake and strain the soaking liquid; slice shiitake. Cut carrot into fine matchsticks. Shave burdock (sasagaki) and soak briefly; drain well.
2. Heat sesame oil in a large skillet. If using meat, sauté until the color changes; remove and set aside.
3. In the same pan, sauté carrot, burdock, and shiitake until coated with oil and lightly fragrant.
4. Add okara. Cook over medium-low heat, breaking it up with a spatula, until lightly dried and fluffy.
5. Return meat (if using). Add dashi, sugar, mirin, soy sauce, and sake. Stir and cook, letting the moisture evaporate.
6. Stir-fry until the mixture turns crumbly and almost dry.
7. Taste and fine-tune with a pinch of salt. Turn off the heat and fold in toasted white sesame seeds.

Chef’s Tips

• Briefly dry-toast the okara first to prevent stickiness and help seasonings penetrate.
• Add liquids gradually and stop the heat just before fully dry so the texture stays tender after cooling.

Nutrition (per serving, approx.)

• Energy … 160–240 kcal
• Protein … 8–13 g (mostly from okara)
• Fat … 6–11 g
• Carbohydrates … 12–20 g
• Dietary fiber … 4–7 g (okara, burdock)

History

Name and origin

“Kishazu” is a regional name for okara, the nutrient-rich byproduct of tofu making. The dish arose from the wisdom of using every part of the soybean with minimal waste.

From temple kitchens to home tables

Initially valued as a meatless, frugal side, it spread through households, where some families now add a little chicken or tuna to deepen the umami while keeping the dish light.

Community and everyday life

Often cooked in large batches to share, it became a reliable make-ahead side. Seasoning and add-ins vary by home, forming each family’s characteristic taste.