Horouma "Mackerel can and Japanese mustard spinach with dried bonito soy sauce" recipe!

Introducing a recipe for "mackerel cans and Japanese mustard spinach with dried bonito and soy sauce" that is delicious and can be eaten refreshingly! A addictive taste of plump mackerel and crispy Japanese mustard spinach mixed with savory dried bonito flakes. Please try!

Mackerel can and Japanese mustard spinach with dried bonito and soy sauce

● Materials

Click here for what to prepare. I refer to the recipe of Yamasa soy sauce.

1 can of mackerel boiled in water 1 can of Japanese mustard spinach 1 bunch of dried bonito 1 pack 1/2 tablespoon of soy sauce

● How to make

Wash the Japanese mustard spinach and chop it into 2 cm wide pieces, and separate the stems and leaves.


Boil water in a pot, first add the stalks of Japanese mustard spinach and boil for about 1 minute.


Add the leaves and boil for another minute. After boiling for a total of 2 minutes, remove from hot water and take in cold water to squeeze out the water.



Put the mackerel can together with the broth in a bowl and loosen it.


Add bonito flakes, Japanese mustard spinach, and soy sauce to the bowl and mix them roughly to complete!

● What is the taste of mackerel canned bonito flakes with soy sauce?

The richness of the mellow fat of mackerel, the umami of dried bonito, and the salty taste of soy sauce combine to make it delicious! The balance between the soft mackerel and the crispy and crunchy Japanese mustard spinach is also exquisite. Although the ingredients and process are simple, it has a strong presence as a Japanese dish.


Mackerel cans are really convenient! I think it's a good ingredient to keep in stock. Canned food is also excellent as an emergency food, so please enjoy it as a rolling stock recipe.