Saba Jaga (Mackerel Potatoes)" made with canned mackerel boiled in water.
|Material ( For 2 persons )|
|Canned mackerel boiled in water||1 can|
|potato (Solanum tuberosum)||two (objects)|
|Asian ginseng (Panax ginseng)||1/2 a stick|
|onion (edible plant, Allium cepa)||one (object)|
|soy sauce||1 tablespoon|
Canned mackerel is convenient to keep on hand at home. Here is a recipe for "saba-jaga" (mackerel stew), not "niku-jaga" (meat stew), which is a staple of home cooking.
Ingredients (for 2 servings)1 can of mackerel simmered in water
1 tablespoon soy sauce
1/2 tablespoon sugar
1/2 tablespoon mirin (sweet cooking rice wine)
The canned product used this time is MUJI's "mackerel tail meat boiled in water. It is part of the " Canned Fish Series" that utilizes parts of the fish that are difficult to process in the process, and the part near the tail, which varies in size, is used. The price is 290 yen (tax included).
DirectionsCut potatoes, carrots and onions into bite-size pieces.
Put the cut vegetables and enough water to soak half of the vegetables in a pot and heat through.
Add the canned mackerel (with its juice) and seasonings to the pot and simmer until all the liquid is absorbed.
How does "saba-jaga" taste?The mackerel is a bite-sized fish, and its flesh is moist and tender. When chewed, the meat is soft and collapses to spread its delicious flavor. There is no fishy smell at all, and it is a perfect match for the flavorful potatoes, carrots, and thick onions. It is more filling than meat and potatoes, and both the tongue and stomach are very satisfied.
If the can contains large pieces of mackerel, it is easier to eat them if you break them up in the pot before cooking them.