Gudakusan u no hana (goo-dah-coo-sa-n-ooh-no-ha-nah) loosely translates to okara (soy lees) with lots of "stuff" in it.
I recently tried a recipe in Masakichi's book.
Adapted from "Bento no Hon" by Masakichi
150 grams okara (soy lees)
1/2 carrot, julienned
some hijiki, rehydrated
some goya (bittermelon), cleaned and thinly sliced
5 grams chirimen (dried whitebait)
2 handfuls chopped green onion
1.5 tablespoons oil
3 tablespoons mirin (sweet rice wine)
3 tablespoons shoyu (soy sauce)
1/2 tablespoon sugar
1 egg, scrambled
Heat a pan and add the oil
Add the okara and with a wooden spoon, coat with the oil and break the okara up a little
Add the carrot, hijiki, goya and chirimen, heat through (or cook to tenderness of your liking)
Add the green onion, mix well
Add the sugar, mirin and shoyu, mixing after each.
When everything is coated and starts to come together, add the scrambled egg.
NOTES: this is delicious, you can add your favorite "stuff". In the original recipe she adds aburage (fried tofu), and chikuwa (a type of kamaboko). The okara tends to soak up whatever seasonings you give it, so you need to work fast with this one.
This is delicious hot or cold, I am making this one again.