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Vegetables: carrot, daikon radish, Japanese leek, burdock.
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Just using scraps is fine!
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If available, use kamaboko, konnyaku noodles, or aburaage!
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4
ou can use anywhere from 70-180 g of canned fish, it doesn't matter!
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Canned salmon will work well with this.
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The okara will probably expand more than you think.
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Since you can store it in the freezer, use half of a 350 g bag and store the rest.
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Stir-fry the vegetables in oil.
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If you have kamaboko or aburaage, add them here.
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The photo shows 3 cm of daikon, 3 cm of carrot, 5 cm of leek, and a handful of daikon leaves.
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Add the okara (if frozen, thaw it out first) and canned fish to the frying pan.
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You don't need to break apart the fish.
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Since you will use the juices from the can, don't throw it out.
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Let's make this simple.
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While cooking, the canned fish will break apart.
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If there are still some large pieces, don't worry as this will be simmered as well.
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Add enough water to just cover the okara mixture.
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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.
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Boil the okara until the liquid evaporates.
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Stir it occasionally.
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When it becomes the texture you want, taste it.
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If you want a thicker flavor, add 1/2 tablespoon of each flavoring ingredient until the flavor is what you want.
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Make sure to evaporate the excess liquid.
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There's a bitter taste, so don't forget the sugar!
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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.
