Hello, I am Elise. Today, we’re going to make okara cake salé with mushroom and tuna recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really 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 well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Okara Cake Salé with Mushroom and Tuna is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must 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 cook that.
The ingredients needed to make Okara Cake Salé with Mushroom and Tuna:
- Get Basic batter (943 kcal)
- Take 2 Eggs (large)
- Get 80 to 100 ml Soy milk (or milk)
- Make ready 25 grams Olive oil
- Get 140 grams Fresh okara
- Get 60 grams Pancake mix
- Get 2 heaping tablespoons Grated cheese
- Get 1/3 tsp Salt
- Get Additions (about 200 kcal) - or use whatever you have in your refrigerator
- Make ready 1 medium ＊Onion
- Take 1 pepper worth ＊Red and yellow bell peppers
- Make ready 1 can ＊Canned tuna packed in water
- Get 30 grams Leafy greens (I used komatsuna and daikon radish tops)
- Make ready 100 grams Marinated mushrooms
- Take 1 dash Salt and pepper
Steps 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.
So that is going to wrap this up with this special dish okara cake salé with mushroom and tuna recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
