‘Mackerel’ is my favourite fish, but it is hard to find fresh Mackerel in Australia. That’s why I always stock Canned Mackerel in the pantry and I use it for this dish. If you are lucky to have fresh Mackerel fillets, season with some salt and grill or pan-fry them first. That would make a lovely dish. When I was cooking this dish, my husband, who hates Mackerel, complained that the whole house stunk. But I loved the smell of this dish.
2 cups (*180ml cup) Japanese Short Grain Rice
200g Enoki Mushrooms
1 can (125g) Mackerel in Brine
1 tablespoon Sake (Rice Wine)
1 small piece Ginger *grated
2 tablespoons Soy Sauce
1 tablespoon Mirin
Topping of your choice *e.g. Spring Onion, Toasted Sesame Seeds, Nori, Shichimi (Japanese Chilli Spice Mix), etc.
*Note: This time I placed Mitsuba (a Japanese herb) on top.
- Drain the canned Mackerel, sprinkle with grated Ginger and Sake (Rice Wine). This will reduce the fishy smell, and add umami and flavour.
- Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 2 to 3cm length pieces.
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Place it into the rice cooker’s inner pot and add Water up to the 2-cups-marking.
- Place Enoki pieces over the rice evenly, sprinkle with Soy Sauce and Mirin. Place the Mackerel fillets and all liquid and Ginger. No need to stir.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
- Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.