‘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.