It's easy, but it's too good!
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.
Put all the ingredients in
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 ...
Thanks to the mackerel can maker for processing
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!