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, a recipe for dumplings that uses mackerel cans instead of meat. If you like it, be sure to add plenty of ginger.

【material】

・ 1 can of mackerel ・ About 100g (3.53oz) of cabbage ・ 1/4 of onion ・ 1 ginger ・ 1 tablespoon of sesame seeds
・ One bag of dumpling skin (large format)

・ 2 teaspoons each of sesame oil, sake and soy sauce

[Preparation]
・ Drain the mackerel cans and loosen them. ・ Cut the cabbage into thin strips, sprinkle 1/2 teaspoon of salt, and squeeze the water for about 15 minutes.



[How to make]
1. 1. Put all ingredients and seasonings in a bowl and mix



2. Put it on the gyoza skin and wrap it with water on the edge.



3. 3. Place it on an oiled frying pan and heat it over high heat. When it becomes lightly browned, add about 50cc of hot water and cover it (the amount of water needs to be adjusted according to the size of the frying pan). When it's dry, sprinkle with sesame oil and bake until it's browned.



Lemon juice and ponzu sauce are recommended for the sauce. The umami of vegetables and mackerel overflows juicy, and it is a addictive taste that you just carry it to your mouth. You can also add chopped perilla and shiitake mushrooms to your liking. It's lighter than meat, so please have a healthy dinner ♪