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.

With the potential of rice and rice cookers, cooked rice that is almost delicious no matter what you put in is a strong ally of the menu. This time, it is a recipe for cooked rice that is made by putting mackerel cans together with the soup and letting them absorb "umami" firmly.

[Material (for 2 go)]


・ 2 go of rice ・ 1 can of mackerel boiled ・ 1 pack of your favorite mushrooms such as maitake mushrooms and shimeji mushrooms (about 70g (2.47oz))
・ 1 piece of fried tofu ・ 1 piece of ginger (chopped)

・ 1 tablespoon each of sake, soy sauce, and mirin
・ Universal onion (for finishing, if you like)

[How to make ]
1. 1. Put the rice in a colander and transfer it to a rice cooker.


2. Add mackerel can juice and seasonings, pour water up to the 2nd scale and mix gently.



3. 3. Put the rest of the ingredients and cook in cooking mode or normal rice cooking mode (quick cooking is not recommended)


Four. Once cooked, mix the whole and sprinkle the green onions as you like.



Cooked rice that suppresses the odor peculiar to mackerel with sake and ginger and can be eaten with an elegant taste. There is also a response to eating mackerel, so Ichiju issai with a small bowl and plenty of miso soup is also satisfying.


If the rice becomes hard, add 2 cups of water first. Also, if the seasoning is not enough, it is also an ant to use a can of mackerel with seasoning such as miso and soy sauce. Feel free to put it in the rice cooker ♪