Canned Mackerel noodle salad ～quarantine cooking～
I have been surviving with my meal prep for a last couple of days since it’s hard to go groceries with kids.
But finally, I have no protein source in my fridge, so I’m going to use canned mackerel for today’s recipe.
Mackerel is my pantry staple especially in quarantine life. how about you? do you have one at home?
Luckily we have many variety of fresh fish available in Japan but it’s still on the pricey side comparing to any other protein sources.
Although I know fish is so healthy for you. I try to inject fish into my kids meal. Canned mackerel and tuna is one of my star ingredients on hand.
Get delicious and quick noodle with your pantry items in 15mins.
Thank you very much for reading!
PS; My English is really not that good, so if you have any question reading below, feel free to ask me any through my Instagram!! https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja
＜Yield> 2 servings <Prep time> 7 mins <Cook time> 8 mins
1 canned mackerel
20 of ginger
noodle for 2 servings( ramen noodle is recommended)
1 tsp of toasted sesame oil
1 tbsp of vegetable oil
1 tbsp of soy sauce
2 tbsp of red miso
1 1/2 tbsp of mirin
2 tbsp of rice wine
1 tsp of grated garic
1 tbsp of sugar
20g of lettuce
6 cherry tomato
toasted sesame seed
1:chop onion and ginger finely. Mix all seasonings listed above.
2:Shred lettuce and cucumber in match thin sticks. Soak them in a ice bath for about 2-3mins to be crisped up. Cut cherry tomato in half.
3:Heat the vegetable oil over high heat in a pan. Add ginger, let the aroma bloom. Then add onion and cook it until it’s charred. Add canned mackerel and stir fry it by breaking the chunks for 1 min. Add mixed seasonings. Thicken up the sauce over the mid heat. Drizzle toasted sesame oil as a finishing touch.
4; Boil the noodle. Drain and cool it down. Transfer onto the serving plate and top generous amount of 3 over the noodle. Garnish lettuce, cucumber tomato and Onsen egg.
Ready to be enjoyed! Toss everything when you dig in!
・You can substitute canned mackerel to canned tuna or mushroom.
・Red miso is my recommendation, but any miso will do!
・Any vegetable will work for topping. Just like a bowl of salad.
・It’s important to cook onion until it become brown, so that it will give the natural sweetness to the sauce.
・My canned mackerel only contains salt and mackerel. I use the liquid as well.
・Once you add seasoning, it will get burnt easily.
・For noodle, I don’t recommend the thick noodle like Udon noodle since those kind doesn’t hold the sauce well. I tried with Somen noodle which is very thin one just like a angel-hair pasta.Make sure to drain and off the liquid completely, so that they don't get too soggy.
・You can keep it in a fridge and reheat it, but it might become a little bit fishy. Eating right away will be better.
store it in a air-tight container in the fridge for a day.