Hi, I’m Marie. Today, I will show you a way to make okara cake salé with mushroom and tuna recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Okara Cake Salé with Mushroom and Tuna Recipe
Okara Cake Salé with Mushroom and Tuna is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Okara Cake Salé with Mushroom and Tuna is something which I have loved my entire life.
To be with this recipe, we have to prepare a few components. You can cook okara cake salé with mushroom and tuna using 15 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Okara Cake Salé with Mushroom and Tuna:
- Prepare Basic batter (943 kcal)
- Get 2 Eggs (large)
- Get 80 to 100 ml Soy milk (or milk)
- Make ready 25 grams Olive oil
- Prepare 140 grams Fresh okara
- Get 60 grams Pancake mix
- Take 2 heaping tablespoons Grated cheese
- Get 1/3 tsp Salt
- Take Additions (about 200 kcal) - or use whatever you have in your refrigerator
- Prepare 1 medium ＊Onion
- Take 1 pepper worth ＊Red and yellow bell peppers
- Take 1 can ＊Canned tuna packed in water
- Get 30 grams Leafy greens (I used komatsuna and daikon radish tops)
- Get 100 grams Marinated mushrooms
- Prepare 1 dash Salt and pepper
Instructions to make Okara Cake Salé with Mushroom and Tuna:
- Chop the onion finely. Cut the peppers into 1 cm cubes. Drain the tuna and flake, reserving the liquid from the can.
- 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.
- 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.
- 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.
- Prepare the dry ingredients: Combine the okara, pancake mix and grated cheese well with a whisk.
- Combine the egg mixture from Step 4 with the Step 2 and 3 ingredients and mix well.
- 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.
- 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.
- Let it cool before slicing. Cut into single serving slices. I recommend 2 cm slices. You can freeze it in smaller portions aswell.
- Tip 1: After the cake is baked, tap the pan on your work surface to release any built-up steam.
- Tip 2: Gently remove the cake from the pan, transfer on a cooling rack and cover loosely with parchment paper. Leave to cool.
- 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.
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