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 |
sugar | 1/2 tablespoon |
mirin | 1/2 tablespoon |
Canned mackerel is convenient to have 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.
Saba-jaga
recipe
◆ Ingredients (Serves 2
) 1 can simmered mackerel2 potatoes
1/2 carrot
1/2 onion
1 tablespoon soy sauce
1/2 tablespoon sugar
1/2 tablespoon mirin
The canned food used in this recipe is MUJI's "Saba-no-Tail Mizuni". It is part of the " Canned Fish Series" that utilizes parts of 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).
Cut potatoes, carrots, and onions into bite-size pieces
.
2.Put the chopped vegetables and enough water to cover half of the vegetables in a pot and heat through. 3.
Add canned mackerel (with its juice) and seasonings to the pot and simmer until all the juice is absorbed.
How does "saba-jaga" taste?
The mackerel is a bite-sized fish, and its flesh is moist and tender. When you bite into it, the meat is moist and tender, and when you chew it, it falls apart softly, spreading its flavor. There is no fishy smell at all, and the flavorful potatoes, carrots, and thick onions are a perfect match. It is more filling than meat and potatoes, and is very satisfying for both the tongue and the stomach.This time I used canned mackerel from MUJI, but of course you can use any canned mackerel you have at home; if you use a can that has large pieces of whole mackerel, break them up in the pot before cooking to make it easier to eat.