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.

Around this time, the temperature was gradually approaching summer. This time, we will introduce a recipe that you want to eat lightly on a hot day by arranging the local dish "Hiyajiru" that is eaten all over Japan in a can of mackerel.

[Material (for 2 people)]


・ 1/2 can of mackerel boiled ・ 1/2 can of cotton tofu ・ 1 cucumber ・ 4 large leaves ・ 300cc of water
・ 1.5 tablespoons of miso ・ 1 teaspoon of white sesame seeds

[How to make]
1. 1. Divide the boiled mackerel cans into meat and canned juice, put the meat and cotton tofu in a serving bowl, and roughly scrape them with a fork.


2. Cut the cucumber into thin slices and the perilla into small pieces.


3. 3. Mix canned juice, water, miso and white sesame until the miso melts.
Four. Put 2 on the bowl and pour 3 to complete


By using canned juice instead of soup stock, you can feel the umami even when it is cold, and the rice goes on even if you don't have an appetite. You can also put chopped Japanese ginger on it if you like. It is also recommended to use it as a substitute for somen soup in the summer.


Reference recipe: Nissui official website