Simmered Okara with Canned Fish
Simmered Okara with Canned Fish

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, simmered okara with canned fish. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Simmered Okara with Canned Fish is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Simmered Okara with Canned Fish is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook simmered okara with canned fish using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Simmered Okara with Canned Fish:
  1. Make ready 150 grams Fresh okara
  2. Get 1 your choice Leftover vegetables
  3. Make ready 1 tbsp of each Sake, soy sauce, mirin, sugar
  4. Take Optional (mackerel, pacific saury, tuna, etc.)
  5. Get 1 can Canned fish

When combined with Hoshi-shiitake mushrooms, soy sauce, carrots, mirin, and a few additional items, it makes for a tasty combination. 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,.

Instructions to make Simmered Okara with Canned Fish:
  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.

Check that the fish is cooked through, if not, continue cooking until it is. Canned tomatoes and frozen okra are simmered with green bell pepper, onion, and garlic for a tasty side dish. Canned tomatoes and frozen okra are simmered with green bell pepper, onion, and garlic for a tasty side dish.. This recipe goes well with fish like haddock or tilapia. Stewed Okra and Tomatoes is a classic summertime side dish recipe featuring fresh okra cooked in a mixture of canned tomatoes and flavored with a little bit of sugar, salt and pepper.

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