Easy recipe of "Chinese cabbage and mackerel simmered in miso" with canned mackerel!

Recipe for "Miso-nimono" with Chinese cabbage and mackerel, which can be easily prepared using a can of mackerel simmered in miso. It is easy to make, yet excellent & convenient when you want to bulk up a can of mackerel that you only have one can.

Simmered Chinese cabbage and mackerel in miso

Ingredients (2 to 3 servings)

400g (14.11oz) Chinese cabbage
1 can mackerel simmered in miso
1 tablespoon each of sugar, soy sauce and sake

Directions

Put the canned mackerel in a container and mix with sugar, soy sauce and sake. Lightly break up the mackerel meat with a fork.



Cut Chinese cabbage into chunks.


Place half of the canned mackerel in the pot with the core of the Chinese cabbage in the center, add half of the canned mackerel, add the rest of the Chinese cabbage, add the rest of the canned mackerel, and so on, repeating the process in four layers.


Cover and cook over medium-low heat, stirring briefly after 10 minutes, then cook for another 5 minutes.

How does it taste?

The light Chinese cabbage matches the rich flavor of the miso stew. You can enjoy the difference in texture: the leafy part of the Chinese cabbage is tender while the core remains crispy and soft. The sweetness and fresh flavor of the Chinese cabbage overflows as you bite into the dish, making it even more delicious.


The mackerel meat is accented with rich umami. Even when broken into small pieces, it retains its full presence.


The broth in which the water from the Chinese cabbage is cooked out is also tasty and not too thick. This is an easy recipe for cold days.