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, I tried a curry using mackerel misoni cans, which was introduced on TV by Rakugoka Shunputei Shota. At first glance, it is a unique combination of miso and curry, but I would like to introduce it because it was more compatible than I had imagined.

[Material (for 1-2 people)]

・ 1 can of mackerel misoni ・ Appropriate amount of grated ginger ・ 1 piece of curry roux ・ 150 ml of water

[How to make]
1. 1. Put the mackerel can with the juice in a frying pan and loosen it lightly.
2. Ginger, curry roux, add water and heat, and when the roux melts, it's done.




Cooking time after putting it in a frying pan is about 5 minutes in a blink of an eye. This time, I used medium spicy roux, but by adding the sweetness of miso to the spiciness of the curry, it has a deep taste that makes it feel like it has been slowly simmered, and the rice goes crazy. The delicious mackerel meat looks like savory meat, and I don't think it's an instant curry ...


The amount and seasoning of mackerel cans varies depending on the manufacturer, so I wondered if I could use chopped roux or flake type and adjust it to my liking. If you can afford it, it will be fun to add extra vegetables and arrange from here!