Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, simmered okara with canned fish. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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. While cooking, the canned fish will break apart.

Simmered Okara with Canned Fish is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Simmered Okara with Canned Fish is something which I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Simmered Okara with Canned Fish:

1. Make ready 150 grams Fresh okara
2. Take 1 your choice Leftover vegetables
3. Get 1 tbsp of each Sake, soy sauce, mirin, sugar
4. Prepare Optional (mackerel, pacific saury, tuna, etc.)
5. Make ready 1 can Canned fish

The leftover simmering liquid is very tasty, so don't throw it out! Simmered okara (soy pulp) is a traditional Japanese side dish. It is the leftover product from making tofu or soy milk. You can set the timer so that they're ready at dinner time, so it's easy!

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.

It is the leftover product from making tofu or soy milk. You can set the timer so that they're ready at dinner time, so it's easy! But you do have to warm up precooked rice in the microwave to eat with the pork. The leftover simmering liquid is very tasty, so don't throw it out! Simmered okara (soy pulp) is a traditional Japanese side dish.

So that is going to wrap this up for this exceptional food simmered okara with canned fish recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!