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.

A regular dish that comes in handy if you make it when you can afford it. This time, I will introduce a simple soboro of mackerel cans that I often make. By adding plenty of ginger, the odor disappears and it is refreshing.

[Material (amount that is easy to make)]

・ 1 can of mackerel boiled in water ・ 1 can of ginger

・ 1 tablespoon of sake
・ 1 tablespoon mirin
・ 1 tablespoon of soy sauce
・ 1/2 tablespoon of sugar

[How to make]
1. 1. Drain the canned mackerel and water and loosen it into small pieces. Finely chop the ginger


2. Put mackerel meat and sake in a small pan or frying pan and fry over low heat while mixing with chopsticks until the sake runs out.


3. 3. Add ginger and the rest of the seasoning and continue roasting until the juice is gone and it becomes lumpy.



The author finishes it in a slightly moist state, but if you like, you can completely remove the water and make it into flakes. The unique odor of mackerel disappears with sake and ginger, making it easy for children to eat, and the taste of mackerel and the sweet and spicy seasoning make the rice go on! It is also recommended to make a soboro bento with fluffy eggs or put it on vinegared rice. Even if you add extra vegetables such as sesame seeds, carrots, and burdock, it's delicious, so please try various arrangements ♪