Easiest Way to Make Perfect Okara Cake Salé with Mushroom and Tuna

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Before you jump to Okara Cake Salé with Mushroom and Tuna recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

A lot of us think that comfort foods are terrible for us and that we ought to avoid them. Sometimes, if your comfort food is essentially candy or other junk foods, this is true. Other times, however, comfort foods can be completely nourishing and it’s good for you to consume them. There are some foods that really can raise your moods when you consume them. If you feel a little bit down and you need an emotional pick me up, try several of these.

Cold water fish are great if you wish to be in a better mood. Cold water fish like tuna, trout and wild salmon are chock full of DHA and omega-3 fats. These are two things that raise the quality and the function of your brain’s gray matter. It’s true: eating a tuna fish sandwich can greatly boost your mood.

You can see, you don’t need junk food or foods that are not good for you just so to feel better! Try these suggestions instead!

We hope you got benefit from reading it, now let’s go back to okara cake salé with mushroom and tuna recipe. You can cook okara cake salé with mushroom and tuna using 15 ingredients and 12 steps. Here is how you achieve that.

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

1. Take of Basic batter (943 kcal).
2. You need of Eggs (large).
3. You need of to 100 ml Soy milk (or milk).
4. You need of Olive oil.
5. Provide of Fresh okara.
6. Take of Pancake mix.
7. Provide of heaping tablespoons Grated cheese.
8. Use of Salt.
9. You need of Additions (about 200 kcal) – or use whatever you have in your refrigerator.
10. Use of ＊Onion.
11. Prepare of pepper worth ＊Red and yellow bell peppers.
12. Take of ＊Canned tuna packed in water.
13. You need of Leafy greens (I used komatsuna and daikon radish tops).
14. Take of Marinated mushrooms.
15. Prepare of Salt and pepper.

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..

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