Easy and Inexpensive Tuna Mayo Flavored Okara Nuggets. If the okara is too dry, it will be hard to shape the mixture. Tuna, mayo, maybe some pickle relish or celery. Speaking of Cajun seasoning and curry powder, pre-mixed spice combos are a great easy way to spice up tuna.
An especially easy way to improve the flavor of store-bought fat free mayo. • Tuna-Mayo Onigiri is a rice ball with tuna salad filling.
That is generally the most popular kind of Onigiri you can buy at convenience stores in Japan.
Japanese mayonnaise has a more sour flavor than American mayonnaise, similar to a salad dressing, and complements steamed rice well.
You can cook Easy and Inexpensive Tuna Mayo Flavored Okara Nuggets using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Easy and Inexpensive Tuna Mayo Flavored Okara Nuggets
- Prepare 150 grams of Fresh okara.
- Prepare 3 tbsp of Katakuriko.
- Prepare 1 of Egg.
- Prepare 1 can of Canned tuna.
- It's 2 tbsp of Mayonnaise.
- Prepare 2 tbsp of Panko.
- It's 2 tsp of Soup stock granules or chicken stock granules.
Tuna Mayo Onigiri is a modern take on traditional Japanese rice balls stuffed with canned tuna seasoned with Japanese-style mayonnaise and soy sauce. Tuna mayo onigiri, or rice ball, is a simple and delicious Japanese snack. Rice is filled with tuna and mayo, shaped, and wrapped with a sheet of nori. Tuna is one of my favorite proteins to work with because it's so quick and easy!
Easy and Inexpensive Tuna Mayo Flavored Okara Nuggets instructions
- Mix all the ingredients together. If the okara is too dry, it will be hard to shape the mixture. So please adjust accordingly..
- Shape the mixture into nugget shapes and fry them with oil..
- Note: I could make them without using any eggs or panko but with a little more katakuriko. They were so chewy!.
No defrosting, no making sure it's cooked through… you just open it. This healthy tuna salad recipe is made with no mayo, but it's still full of flavor. It's dairy free, paleo friendly and super easy to make. This no mayo tuna salad was the perfect option - protein to keep us full and an oil-based dressing to bring the flavor. Plus, it stayed pretty cold in a our makeshift.
