Simmered Okara with Canned Fish

Simmered Okara with Canned Fish

This is delicious even without the addition of canned fish!

Simmered okara is usually made with leftover veggies, so use whatever ingredients and adjust the seasoning as needed.

Ingredients: 4 servings

Fresh okara
100-150 g
Leftover vegetables
your choice
Sake, soy sauce, mirin, sugar
1 tablespoon of each
Optional (mackerel, pacific saury, tuna, etc.)
Canned fish
1 can


1. Vegetables: carrot, daikon radish, Japanese leek, burdock. Just using scraps is fine! If available, use kamaboko, konnyaku noodles, or aburaage!
2. You can use anywhere from 70-180 g of canned fish; it doesn't matter! Canned salmon will work well with this.
3. The okara will probably expand more than you think. Since you can store it in the freezer, use half of a 350 g bag and store the rest.
4. Stir-fry the vegetables in oil. If you have kamaboko or aburaage, add them here. The photo shows 3 cm of daikon, 3 cm of carrot, 5 cm of leek, and a handful of daikon leaves.
5. Add the okara (if frozen, thaw it out first) and canned fish to the frying pan. You don't need to break apart the fish. Since you will use the juices from the can, don't throw it out.
6. Let's make this simple. While cooking, the canned fish will break apart. If there are still some large pieces, don't worry as this will be simmered as well.
7. Add enough water to just cover the okara mixture. 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.
8. Boil the okara until the liquid evaporates. Stir it occasionally. When it becomes the texture you want, taste it.
9. If you want a thicker flavor, add 1/2 tablespoon of each flavoring ingredient until the flavor is what you want. Make sure to evaporate the excess liquid. There's a bitter taste, so don't forget the sugar!
10. 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.

Story Behind this Recipe

This is to use up the canned foods I stocked up on after the big earthquake.

Eating canned fish as is doesn't taste great but cooking with it makes it palatable.