"Mackerel can" is an ingredient that has been popular for several years. It is full of umami and has the potential to be used in a variety of Japanese, Western and Chinese dishes.

We have introduced a lot of mackerel can recipes so far, but in this article, we will introduce 5 recipes with "noodles" as the leading role. Please use it as a reference for arranging mackerel cans.

Napolitan made from boiled mackerel cans

A recipe for " Naporitan with mackerel cans " instead of bacon and sausages. The ingredients are pasta and mackerel boiled cans, ketchup, onions, peppers, etc. Add canned mackerel, canned juice, and ketchup to the stir-fried vegetables, boil down well, and entangle the boiled pasta. The taste is a combination of sweet and sour ketchup and the taste of mackerel that is concentrated tightly. You can enjoy a delicious taste that is different from the usual Napolitan.

Pasta made from mackerel oil-pickled cans

Recipe for " pasta using canned mackerel soaked in olive oil". The ingredients are pasta, mackerel oil cans, garlic, olive oil, tomatoes, etc. Add boiled pasta to the ingredients fried in a frying pan and season with salt and pepper to complete. The deep richness of the mackerel soaked in oil makes it a delicious dish.

Mizore nabe udon made from boiled mackerel cans

A recipe for frozen udon noodles that are easy to stock and " Mizore nabe udon noodles using mackerel cans". Ingredients include frozen udon noodles, canned mackerel (boiled in water or miso), grated radish, sake, and mentsuyu. Put grated radish and seasonings in a pan, heat, add udon and mackerel cans, and simmer. After adjusting the taste, sprinkle all-purpose onions and it's done. Nabeyaki udon with grated daikon radish and mackerel.

Pulling udon made from boiled mackerel cans

"Hippari Udon " is one of the most popular ways to eat udon in Yamagata. The ingredients are canned mackerel, dried udon noodles, natto, eggs, etc. Boiled udon is entwined with the "sauce" made by mixing mackerel, natto, and eggs. The sticky sauce that is entwined with udon and the delicious taste of mackerel are addictive. In summer, you can enjoy boiled udon noodles with cold water as a colander udon noodles.

Mackerel somen made from boiled mackerel cans

"Saba Somen " recipe, which is a sweet and spicy boiled mackerel and somen noodles, arranged from a local dish of Nagahama, Shiga prefecture, in a boiled mackerel can. The ingredients are mackerel boiled cans, somen noodles, salty sauce, mirin, etc. Put the boiled somen in a frying pan with mackerel and seasonings and let it soak for 1-2 minutes. You can enjoy the delicious taste of sweet and spicy soup stock and mackerel soup stock. For a nice accent of mackerel that crumbles. It is also recommended to sprinkle shichimi or Japanese pepper to change the taste.





A mackerel can that can be quickly added to a dish to give it a delicious taste. Why don't you try the above recipe when you say "I wonder if I can finish with noodles quickly tonight". Please refer to the original article from the link in the text for detailed materials and how to make.