Scrumptious Seafood: Salmon and Okara Korokke

Home Away From Home, a recipe book put together by the seniors and volunteers at the Japanese Community Volunteer Association (Tonari Gumi), is filled with traditional and contemporary Japanese recipes. The seniors came together, as an opportunity to share recipes with the younger generation and their community, and as a means to pass on their heritage through meals that had either been lost or forgotten. The book provides a variety of recipes that are simple and nutritious, in addition, helpful cooking hints and user-friendly guides are also included.

This beautifully designed cookbook boasts lovely photographs for each mouth watering dish, and features recipes including: ramen noodle salads, rice and pasta dishes, meat and seafood plates, unique deserts, and much more.

Get your own copy from the Gulf of Georgia Cannery Store and try a recipe today. Proceeds from the cookbook help fund the programming at Tonari Gumi.

In honor of Eating Together, Feb. 21 – 28th, why not try your hand at making one of these dishes, or revive an old family tradition, and enjoy the fruits of your labour as a family.

Salmon and Okara Korokke

Filling:

1 can sockeye salmon, drained
3 cups okara (white pulp left from making soy milk)
1 1/2 cups breadcrumbs
1 cup carrots, shredded
1/2 cup green onions, chopped
2 tsp. salt
1 tsp. pepper
1 egg
2 tbsp. sesame oil

Coating:

1 egg
3 tbsp. milk or cream
as needed breadcrumbs
as needed vegetable oil, for deep frying

1) Mix all filling ingredients together. Add more breadcrumbs if needed until mixture is firm enough to be able to shape.

2) For coating, mix egg with milk and prepare breadcrumbs separately in a bowl.

3) Table a tablespoonful of filling, form a ball, dip into egg and milk mixture and coat with breadcrumbs.

4) Deep-fry in 180¬įC vegetable oil until coating browns.

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