• Miwa

<CANNED MACKEREL NOODLE SALAD>

Updated: Apr 13



I have been surviving with my meal prep for the last couple of days since it’s hard to go get groceries with kids. But finally, I have no protein sources in my fridge, so I’m going to use canned mackerel for today’s recipe.


Mackerel is a pantry staple especially in quarantine life. How about you? Do you have it at home? Luckily we have many varieties of fresh fish available in Japan but it’s still on the pricey side compared to other protein sources. Although I know fish is so healthy for you, I try to inject fish into my kids' meals. Canned mackerel and tuna are one of my star ingredients to have on hand.



Get quick and delicious noodles with your pantry items in 15 minutes.


Thank you very much for reading!




PS: My English is really not that good, so if you have any questions while reading the directions below, feel free to ask me through Instagram!!







<Yield> 2 servings <Prep time> 7 minutes <Cook time> 8 minutes


<Ingredients>

1 can mackerel

1 onion

20g ginger

2 servings noodles (ramen is recommended)

1 tablespoon vegetable oil

1 teaspoon Toasted sesame oil



Seasonings

2 tablespoons red miso

2 tablespoons rice wine

1 1/2 tablespoons Mirin

1 tablespoon Soy sauce

1 tablespoon sugar

1 teaspoon garlic, grated



Toppings

1 cucumber

20g lettuce

6 cherry tomatoes

Onsen egg


<Optional toppings>

fresh basil

green onions

toasted sesame seed




<Directions>


1. Chop the onion and ginger finely. Mix all the seasonings listed above.





2. Shred the lettuce and cucumber into match thin sticks. Soak them in an ice bath for about 2-3 minutes to crisp up. Cut the cherry tomatoes in half.





3. Heat the vegetable oil over high heat in a pan. Add in the ginger and when fragrant add in the onions. Cook the onions until they're lightly browned. Add in the canned mackerel and saute it by breaking the chunks for 1 minute. Add in the mixed seasonings. Thicken up the sauce over medium heat. Drizzle on the toasted sesame oil as a finishing touch.





4. Boil the noodles. Drain and cool let them down. Transfer onto a serving plate and top with generous amount of step 3 over the noodles. Garnish with lettuce, cucumbers, tomatoes and Onsen egg. Now it's ready to be enjoyed! Toss everything when you dig in!






<Miwa's tips>

・You can substitute canned mackerel for canned tuna or mushrooms.

・Red miso is my recommendation, but any miso will do!

・Any vegetable will work as a topping, just like a bowl of salad.

・It’s important to cook the onions until they caramelize and turn brown, so that it will give a natural sweetness to the sauce.

・My canned mackerel only contains salt and mackerel. I use the liquid as well.



・Once you add in the seasonings, it will burn easily.

・For noodles, I don’t recommend using thick noodles like udon since those doesn’t hold the sauce well. I tried with somen noodles which are very thin similar to an angel-hair pasta. Make sure to drain off the liquid completely, so that the noodles don't get too soggy.

・You can keep this in the fridge and reheat it, but it might become a little bit fishy. Eating it right away will be better.


<Storage time>

Store in an air-tight container in the fridge for one day.


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


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