The mackerel can boom is likely to continue this year. Here are some recommended recipes that the author, who loves mackerel cans, can easily do.

This time, we will introduce one of the popular ways to eat udon in Yamagata, "Hippari Udon". A nutritious recipe for eating udon with a mixture of natto, mackerel cans, and eggs. I've been addicted to it since I watched it on a TV program before.

[Material (1 serving)]

・ 1/2 can of mackerel boiled ・ 100g (3.53oz) of dried udon noodles

Sauce, 1 pack of natto, 1 egg, 1 tablespoon of mentsuyu

・ Appropriate amount of green onions, dried bonito, etc.

[How to make ]
1. 1. Boil udon as shown

2. Loosen the ingredients for the sauce and the drained mackerel boiled in a bowl.


3. 3. Serve udon noodles fried in a pot or soaked in cold water, and have them entwined with the sauce.


The sticky sauce that is often entwined with udon and the delicious taste of mackerel are addictive! I think that the amount of ingredients and mentsuyu can be adjusted by each family member to their liking (the natto sauce alone is delicious). In addition, it is common to scoop up freshly boiled udon noodles from a pot, but in the summer, udon noodles that are not soaked in cold water. Please recharge your energy with the pulling udon that you can eat nutritious ingredients at once!