Recipe of Quick Simmered Okara with Canned Fish
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Quick Simmered Okara with Canned Fish. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Simmered Okara with Canned Fish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simmered Okara with Canned Fish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Simmered Okara with Canned Fish is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can cook Simmered Okara with Canned Fish using 5 ingredients and 10 steps. Here is how you can achieve that.
This is to use up the canned foods I stocked up on after the big earthquake.
Eating canned fish as is doesn't taste great but cooking with it makes it palatable.
When stirring the okara mixture, break apart the canned fish at the same time.
If using canned Pacific saury, it has a bitter taste, so be careful! (Salmon won't work well with this.)
Boiled, sauce, simmered in miso, any flavor of canned fish works well.
If you make this without canned fish, it will taste delicious with kamaboko fish paste, aburaage, or atsuage, etc. Recipe by Shijimi24
Ingredients and spices that need to be Prepare to make Simmered Okara with Canned Fish:
- 150 grams Fresh okara
- 1 your choice Leftover vegetables
- 1 tbsp of each Sake, soy sauce, mirin, sugar
- Optional (mackerel, pacific saury, tuna, etc.)
- 1 can Canned fish
Instructions to make Simmered Okara with Canned Fish
- Vegetables: carrot, daikon radish, Japanese leek, burdock. Just using scraps is fine! If available, use kamaboko, konnyaku noodles, or aburaage!
- ou can use anywhere from 70-180 g of canned fish, it doesn't matter! Canned salmon will work well with this.
- 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.
- 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.
- 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.
- 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.
- 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.
- Boil the okara until the liquid evaporates. Stir it occasionally. When it becomes the texture you want, taste it.
- 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!
- 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.
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