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.

Napolitan, one of Japan's classic pasta. If you make it properly, it will just taste like ketchup. I would like such people to try Napolitan, which uses boiled mackerel cans instead of bacon and sausage.

[Material (for 1 person)]


Pasta 80-100g (3.53oz)
Boiled mackerel can 1/2 can ketchup 3 tablespoons
1/4 onion 1 bell pepper 1/2 tablespoon butter

Appropriate amount of salad oil Appropriate amount of grated cheese

[How to make]
1. 1. Boil the pasta in hot water with salt as indicated on the bag (best when the boiled and sauce are ready at the same time).

2. Add vegetable oil to a frying pan and fry the sliced onions and peppers.


3. 3. When the onions are tender, add 1/2 can of mackerel and canned juice, add ketchup and boil to remove water (until the color becomes dark orange).



Four. Add boiled pasta and butter, fry while entwining the whole, add salt and pepper and ketchup to taste and complete. Sprinkle with grated cheese if you like



Napolitan is a sweet and sour ketchup with the umami of mackerel concentrated in it for a deeper taste. Add mushrooms and cherry tomatoes, add Worcestershire sauce as a secret ingredient, and try it with your usual recipe!