Easy recipe for "mackerel nameko style" with canned mackerel!

Nameko" is a great snack to accompany alcoholic beverages. It is a fisherman's dish made by grating horse mackerel or saury, beating them raw, and dressing them with miso. I love this dish, but it is not available at every izakaya (Japanese-style pub) or even at supermarkets. It's also a hassle to make it yourself...

I was wondering what to do when I found a simplerecipe for"mackerel nameko style" using canned mackerel! I made it and it was so good I thought I'd share it with you!

Easy recipe for "Saba no Namenro-kaze" with canned mackerel

Ingredients

Here is what you need to prepare. The recipe is based on Nissui's recipe. For 2 servings

1 can simmered mackerel
1 myoga
2 teaspoons miso
small green onions, to taste
2 shiso leaves

Directions

Open the lid of the can of mackerel simmered in water and drain off the canned juice.


Finely chop shiso leaves and myoga, soak in cold water and drain.


Finely chop the mackerel meat, shiso leaves, and myoga with a knife, and mix with small green onions and miso.



Serve in a bowl and voila!

How does it taste?

Yum! It doesn't have the smooth texture of the original nameko made from raw horse mackerel or saury, but the more you chew the plump mackerel meat, the more umami it soaks up! This is complemented by the flavorful miso paste and the refreshing aroma of the shiso leaves. The crunchiness and bitterness of the myoga and negi (green onion) that appear among the mackerel are accents.


It is also great to eat it with a raw egg and crumble it into the rice.



This recipe can be made in less than 10 minutes, so try it on a day when you don't have anything to snack on.