Steps to Prepare Ultimate Okara Cake Salé with Mushroom and Tuna

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The ingredients needed to make Okara Cake Salé with Mushroom and Tuna:

1. Prepare Basic batter (943 kcal)
2. Take 2 Eggs (large)
3. Take 80 to 100 ml Soy milk (or milk)
4. Take 25 grams Olive oil
5. Take 140 grams Fresh okara
6. Prepare 60 grams Pancake mix
7. Make ready 2 heaping tablespoons Grated cheese
8. Make ready 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. Prepare 1 can ＊Canned tuna packed in water
13. Take 30 grams Leafy greens (I used komatsuna and daikon radish tops)
14. Take 100 grams Marinated mushrooms
15. Get 1 dash Salt and pepper

When combined with Hoshi-shiitake mushrooms, soy sauce, carrots, mirin, and a few additional items, it makes for a tasty combination. Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection. Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed.

Steps 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.

Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Fold the omelette and cook until well heated through, with the cheese melted. This a hearty, salty, lucious, protein-packed. Mix the okara, mushroom dust, paprika, onion powder, garlic powder, black pepper, and white pepper together in a bowl.

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