• Okara (fresh)1 bag (about 200g)
• Canned tuna (sea chicken)1 can
• Bonito flakes1 bag (3g)
• Cucumber1
• Onion1/4 to 1/2
• Carrotoptional, about 3cm
• ★Mayonnaisegenerous amount
• ★Salt and pepperto taste
• ★Soy sauce1 tsp

1. 1

   Slice 1 cucumber, 1/4 to 1/2 onion, and about 3cm carrot thinly using a slicer or knife. If using raw carrot, cook it first before using.

2. 2

   In a bowl, add the okara (about 200g), sliced vegetables from step 1, 1 can of canned tuna (with oil included; if using water-packed, drain the liquid), and 1 bag (3g) of bonito flakes. Add salt and pepper to taste and 1 tsp soy sauce. Mix everything together well.

3. 3

   Once all ingredients are thoroughly mixed, add generous amounts of ★mayonnaise and mix well until the okara becomes moist and creamy. Serve.

Since okara is used fresh, always use fresh okara. Freshly frozen okara works fine too. Start with less salt and pepper, then adjust to taste. Be sure to include the bonito flakes—their aromatic flavor is key to making this dish taste rich and satisfying beyond just the canned tuna alone.

• Calories220 kcal
• Protein12 g
• Fat14 g
• Carbs8 g
• Sodium1.2 g