Recipe: Tasty Simmered Okara with Canned Fish

Simmered Okara with Canned Fish. Okara Patties (modified recipe, prepared by Diner E). This recipe for simmered okara, which combines soy sauce, carrots, sake, mirin, and few additional items, makes for a tasty combination. Simmered okara (soy pulp) is a traditional Japanese side dish.

A quick-prep, slow-simmer, budget-friendly canned fish recipe. With a thick gravy made up with Onions, Tomatoes, Spices and Coconut milk this Sri Lankan salmon curry might breathe new life. 요리초보도 쉽게 만드는 신효섭 셰프 스타일의 생선조림 황금레시피를 공개합니다. 오렌지러피라는 #심해어 는 생소하겠지만, 생선조림 양념장 레시피만 기억한다면 모든 생선에 적용할 수 있는 만능생선조림 레시피 입니다. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Canned Mackerel Canned Food Simmered Mackerel. You can cook Simmered Okara with Canned Fish using 5 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Simmered Okara with Canned Fish

1. It's 150 grams of Fresh okara.
2. You need 1 of your choice Leftover vegetables.
3. It's 1 tbsp of of each Sake, soy sauce, mirin, sugar.
4. Prepare of Optional (mackerel, pacific saury, tuna, etc.).
5. Prepare 1 can of Canned fish.

Tuhansia uusia ja laadukkaita kuvia joka päivä. Fish substitutions: Any firm-fleshed white fish, like halibut, sea bass, or tilapia, can be used in this recipe. Storage: Leftovers can be stored in an airtight container in the refrigerator. Okara is a byproduct made from soy usually white or yellowish in color with rich amounts Copper and Selenium along with other nutrients in it.

Simmered Okara with Canned Fish instructions

1. Vegetables: carrot, daikon radish, Japanese leek, burdock. Just using scraps is fine! If available, use kamaboko, konnyaku noodles, or aburaage!.
2. ou can use anywhere from 70-180 g of canned fish, it doesn't matter! Canned salmon will work well with this..
3. The okara will probably expand more than you think. Since you can store it in the freezer, use half of a 350 g bag and store the rest..
4. Stir-fry the vegetables in oil. If you have kamaboko or aburaage, add them here. The photo shows 3 cm of daikon, 3 cm of carrot, 5 cm of leek, and a handful of daikon leaves..
5. Add the okara (if frozen, thaw it out first) and canned fish to the frying pan. You don't need to break apart the fish. Since you will use the juices from the can, don't throw it out..
6. Let's make this simple. While cooking, the canned fish will break apart. If there are still some large pieces, don't worry as this will be simmered as well..
7. Add enough water to just cover the okara mixture. Since the flavor will depend on the type and amount of canned fish, for now just use the canned juices and 1 tablespoon each of the flavoring ingredients..
8. Boil the okara until the liquid evaporates. Stir it occasionally. When it becomes the texture you want, taste it..
9. If you want a thicker flavor, add 1/2 tablespoon of each flavoring ingredient until the flavor is what you want. Make sure to evaporate the excess liquid. There's a bitter taste, so don't forget the sugar!.
10. I made it with 160 g of okara, 80 g of canned Pacific saury, 600 ml of water, and 1.5 tablespoons of each of the condiments..

Unohana - Sauteed Okara with Vegetables. Place in miso and dissolve completely in soup. Simmer it for about two or more minutes. Chefs Saito and Yu Hayami put the spotlight on simmered plates by using okara ingredient. Some dishes include: Unohana-ni; and roasted Teriyaki chicken wings.