I cook this Rice Bowl dish very often using a variety of ingredients, but today I used 1 small can of Mackerel. As you don’t need to cook canned Mackerel, you just warm it up in the sauce, then bind the Mackerel and Spring Onion with Egg. You can use other canned Fish, but this one with Mackerel is absolutely yummy as Mackerel is my favourite fish.
1 can (125g) Mackerel in Brine
1 thick Spring Onion *thickly sliced diagonally
1 Egg *lightly whisked
1 serving warm Cooked Rice
Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli
1/4 cup Dashi Stock *OR 1/4 cup Water & 1/8 teaspoon Dashi Powder
1/2 teaspoon grated Ginger
1 tablespoon Soy Sauce
1 tablespoon Mirin
1 teaspoon Sugar *optional, only if you like sweeter flavour
- Drain the Canned Mackerel and discard the brine. Break into bite-size pieces.
- Place Water, Dashi Powder, Soy Sauce and Mirin (and Sugar) in a small frying pan (18-20cm) OR saucepan, and bring to the boil over medium heat. Add Mackerel and Spring Onion, and bring back to the boil.
- Pour the lightly whisked Egg over but DO NOT stir. Cover with a lid and cook until the Egg is softly set.
- Half fill a bowl with warm Cooked Rice, cover it with the mixture, and enjoy. *Note: I sprinkled with some Shichimi (Japanese Chilli Spice Mix).
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