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Are you a cooking master? Perhaps you are just a kitchen veteran? Or like numerous others, you may be a newbie.Whatever the case might be, helpful cooking suggestions can include some fresh ideas to your cooking. Take a while and also discover a couple of points that can sprinkle some brand-new enjoyable into your kitchen area regimen. This Simmered Okara with Canned Fish recipe maybe a perfect fit for you.

Provide Fresh okara.
Use your choice Leftover vegetables.
Prepare of each Sake, soy sauce, mirin, sugar.
Prepare Optional (mackerel, pacific saury, tuna, etc.).
Provide Canned fish.

Short Tips:

- When storing components that you will make use of for food preparation it is a great practice to equip them in large quantities and also freeze them in plastic bags. This will certainly make preparing food simpler and also much faster. For example, when preparing vegetables, you can simply draw them out of the fridge freezer and also just steam them.

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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