‘Chan-Chan-Yaki’ is originally a fishermen’s dish from Hokkaido, Japan’s northern island. Salmon is used for the dish, but it is delicious with Mackerel. I have shared my ‘Mackerel Chan-Chan-Yaki Rice Bowl’ on this website. This is Udon Noodle version of the dish. I used Canned Mackerel. It’s another quick & easy dish, very filling and nutritious, and absolutely delicious.
1 can (125g) Mackerel in Brine *drained and broken into bite-size pieces
1/2 tablespoon Oil
1/4 Onion *thinly sliced
4cm Carrot *cut into thin strips
1 Spring Onion *cut into bite-size pieces
1 leaf Cabbage *cut into bite-size pieces
1 serving Cooked Udon Noodles *Frozen type recommended
1 tablespoon Miso *I used White Miso
1 teaspoon Sugar
1 teaspoon Soy Sauce *alter the amount
1 tablespoon Mirin
1 tablespoon Sake (Rice Wine) OR Water
- Heat Cooked Udon Noodles in boiling water, then drain.
- Combine all the Miso Sauce ingredients in a small bowl. If the Miso that you use is very salty, you may not need to add Soy Sauce at all.
- Heat Oil in a frying pan over medium heat, cook Onion and Carrot, and add Spring Onion and Cabbage. When Vegetables are cooked, add Mackerel and the Miso Sauce, and gently stir for a minute OR until the sauce thickens.
- Add drained Udon Noodles and stir to combine. *Note: You may wish to add some Chilli. Today I added some Crispy Chilli Oil.
Made it for lunch today and it was so delicious, the sauce combined with the mackerel was amazing, thank you!
Michal, thank you for trying the recipe and posting the comment. I am glad you enjoyed the dish.
Are there any canned mackerel brands you would recommend?
I always use John West for canned mackerel.