Okara Cake Salé with Mushroom and Tuna
Okara Cake Salé with Mushroom and Tuna

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, okara cake salé with mushroom and tuna. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Okara Cake Salé with Mushroom and Tuna is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Okara Cake Salé with Mushroom and Tuna is something that I have loved my entire life. They are fine and they look fantastic.

Mix the okara, mushroom dust, paprika, onion powder, garlic powder, black pepper, and white pepper together in a bowl. Add the hot water, soy sauce, worcestershire, and oil. In a separate bowl mash the rice & lentils together.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook okara cake salé with mushroom and tuna using 15 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Okara Cake Salé with Mushroom and Tuna:
  1. Get Basic batter (943 kcal)
  2. Take 2 Eggs (large)
  3. Prepare 80 to 100 ml Soy milk (or milk)
  4. Take 25 grams Olive oil
  5. Take 140 grams Fresh okara
  6. Make ready 60 grams Pancake mix
  7. Make ready 2 heaping tablespoons Grated cheese
  8. Take 1/3 tsp Salt
  9. Take Additions (about 200 kcal) - or use whatever you have in your refrigerator
  10. Get 1 medium ＊Onion
  11. Prepare 1 pepper worth ＊Red and yellow bell peppers
  12. Make ready 1 can ＊Canned tuna packed in water
  13. Make ready 30 grams Leafy greens (I used komatsuna and daikon radish tops)
  14. Prepare 100 grams Marinated mushrooms
  15. Get 1 dash Salt and pepper

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Instructions to make Okara Cake Salé with Mushroom and Tuna:
  1. Chop the onion finely. Cut the peppers into 1 cm cubes. Drain the tuna and flake, reserving the liquid from the can.
  2. Sauté the onion and pepper in olive oil. Add the mushrooms and liquid from the canned tuna and sauté. Season lightly with salt and pepper.
  3. Boil the greens in salted water, drain and squeeze out very well. Chop finely. Combine with the drained and flaked tuna, spread out on a paper towel lined colander and drain excess moisture.
  4. Make the egg mixture: Add salt and 80 ml of soy milk to the beaten eggs. Add the olive oil little by little to emulsify the liquid.
  5. Prepare the dry ingredients: Combine the okara, pancake mix and grated cheese well with a whisk.
  6. Combine the egg mixture from Step 4 with the Step 2 and 3 ingredients and mix well.
  7. Add the combined Step 4 ingredients to the Step 6 ingredients, and mix until there are no flour streaks. Pour the batter into the pound cake pan. If the batter seems too thick, add a little soy milk to adjust.
  8. Bake in a preheated 180°C oven for 40 minutes. If a bamboo skewer stuck in the middle comes out cleanm it's done. If there is some batter on the skewer, bake for another 2 to 3 minutes.
  9. Let it cool before slicing. Cut into single serving slices. I recommend 2 cm slices. You can freeze it in smaller portions aswell.
  10. Tip 1: After the cake is baked, tap the pan on your work surface to release any built-up steam.
  11. Tip 2: Gently remove the cake from the pan, transfer on a cooling rack and cover loosely with parchment paper. Leave to cool.
  12. It's best to rest the cake in the refrigerator overnight. It not only becomes easier to slice, but the taste and texture of the okara will be reduced and the flavor will mellow out. Serve cold or warmed.

In this dish, fresh tuna gets all dressed up with a bright sweet mango and creamy avocado salsa. It dances with a sauce that hits all of your taste buds. I love the way the fresh taste and how it plays with different textures! It is the perfect summer treat. Steelhead Salmon with Parsley and Sundried Tomato Crust and a Butter Corn.

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