Simmered Okara with Canned Fish. 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. It is the leftover product from making tofu or soy milk.
The simmering sauce for Japanese braised fish is often a combination of staple ingredients in Japanese cooking which includes soy sauce, sake, mirin, and sugar. The flavor profile of the sauce is primarily soy, but depending on the chef, the sweetness of the nitsuke varies. Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. This Appetizing Simmered Okara with Canned Fish using 5 easy ingredients and 10 simple steps. This is guide how achieve delicious meal.
Ingredients of Simmered Okara with Canned Fish
- It’s 150 grams of Fresh okara.
- Prepare 1 of your choice Leftover vegetables.
- Prepare 1 tbsp of of each Sake, soy sauce, mirin, sugar.
- You need of Optional (mackerel, pacific saury, tuna, etc.).
- Prepare 1 can of Canned fish.
I was just passing from canal. when I saw this adventure I could not stop myself to record this adventure for people of. Place a piece of fish in each bowl 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. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Canned Mackerel Canned Food Simmered Mackerel.
Simmered Okara with Canned Fish step by step
- 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..
Tuhansia uusia ja laadukkaita kuvia joka päivä. Give that boring canned fish in your shelf a new taste with this Sri Lankan version of a tinned mackerel curry. 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. Okara can also be simmered with carrots, green vegetables, and perhaps some hijiki along with mirin, soy sauce and sugar and used as a side dish.