Baked rice with canned mackerel and mushrooms
Material ( for one person ) | |
---|---|
Canned mackerel (boiled in water) | 1 can |
misjudgement | 1 cup of rice |
Shimeji mushrooms, eringi mushrooms, enoki mushrooms, or any other mushrooms you like | proper quantity |
leek (edible plant, Allium porrum) | proper quantity |
white sesame seeds | proper quantity |
butter | proper quantity |
soy sauce | proper quantity |
A simple recipe for "Yakimeshi (baked rice with a variety of ingredients)" that tastes great with canned mackerel and mushrooms! Simply heat all the ingredients in a single layer, and in no time at all, you will have an addictive taste.
Ingredients: ● Ingredients
(This recipe is based on a recipe from KALDI's.) Canned mackerel (boiled in water) 1Canned mackerel (boiled in water) 1 can
1 bowl of gohan (rice)
Mushrooms of your choice such as shimeji, eringi, enoki, etc. As needed
All-purpose green onion As needed
White sesame seeds As needed
Butter As needed
Soy sauce As needed
● Directions
Put rice, mushrooms and mackerel (drained of liquid) in a small pan, cover with butter and heat. If you have a skillet instead of a frying pan, even better.When the mushrooms are cooked, pour soy sauce over the mushrooms, top with all-purpose green onion and white sesame seeds, and you're done! How easy!
Does it taste good?
It tastes great! It's so good. The mackerel is grilled a little, which gives it a fluffy, grilled mackerel-like aroma and the mild sweetness of the fat is increased a lot.The aroma of the crunchy mushrooms and the crispy rice are a match made in heaven! The butter soy sauce enhances it even more!
This is a simple recipe that only requires layering and baking, but you will definitely get addicted to this devilishly delicious dish!