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 is the third in a series of local dishes using mackerel. I paid attention to the local dish "mackerel somen" in Nagahama, Shiga prefecture, and tried to make it with mackerel cans instead of grilled mackerel. It is said that it is generally eaten as a "side dish of rice", but it is also a sufficient volume as a staple food!

[Material (for 2 people)]

・ 1 can of mackerel boiled ・ 2 bundles of somen (100g (3.53oz))
・ Water 50ml (1.69us fl oz)
・ Sake 50ml (1.69us fl oz)
・ 2 tablespoons of salty sauce
・ 2 tablespoons of mirin
・ 1 tablespoon sugar

・ Appropriate amount of small onions and ginger

[How to make]
1. 1. Boil somen noodles, wash them under running water, and give them to a colander. Cut small onions into small pieces and ginger into julienne.


2. Sprinkle 1 teaspoon of oil in a frying pan and fry only the meat in a boiled mackerel can. When the fragrant scent comes out, add the seasoning and mackerel can juice, simmer for about 5 minutes while sprinkling the broth, and take it out.



3. 3. Add somen to the remaining broth and simmer for 1-2 minutes. Serve somen and mackerel in a bowl and sprinkle with small onions and ginger to complete.



The sweet and spicy soup stock and mackerel soup stock are so delicious that you have never tasted them before! The mackerel that crumbles and spreads its flavor firmly and the chopsticks do not stop. If you are concerned about the smell, add ginger when boiling. If you change the condiments to your liking, or sprinkle shichimi or Japanese pepper, you can eat it every day without getting tired.


Even if you haven't experienced the authentic taste, you want to add it to your table repertoire as a new kind of somen noodle. Warm somen can be delicious even from this time, so please try it!