Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a unique dish, okara cake salé with mushroom and tuna. It is one of my favorites food recipe. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Okara Cake Salé with Mushroom and Tuna is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Okara Cake Salé with Mushroom and Tuna is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Prepare Basic batter (943 kcal)
2. Prepare Eggs (large)
3. Take to 100 ml Soy milk (or milk)
4. Get Olive oil
5. Make ready Fresh okara
6. Prepare Pancake mix
7. Take heaping tablespoons Grated cheese
8. Prepare Salt
9. Make ready Additions (about 200 kcal) - or use whatever you have in your refrigerator
10. Take ＊Onion
11. Prepare pepper worth ＊Red and yellow bell peppers
12. Prepare ＊Canned tuna packed in water
13. Prepare Leafy greens (I used komatsuna and daikon radish tops)
14. Get Marinated mushrooms
15. Take Salt and pepper

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. The Instructions how to cooking Okara Cake Salé with Mushroom and Tuna.

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.

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. The Okara mixture was then rolled into balls, then coated on the OUTSIDE with an equal mixture of flour and cornstarch and deep-fried until GBD.

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