Easy recipe for "Canned Mackerel"! No need to chop fish! Tasty mackerel with a refreshing condiment aroma!
Namero," which is made by chopping fish into small pieces, is very easy if you use canned mackerel. Here is a recipe for canned mackerel.
Material ( For 2 persons )
Canned mackerel 1 can (190g)
perilla four flat objects (e.g. tickets, pieces of cloth, etc.)
green onion 1/2 a stick
miso 1 teaspoon
soy sauce 1 teaspoon
ginger tube Approx. 2 cm
garlic chute Approx. 1 cm
Nameko made with canned mackerel

Canned mackerel is very convenient to have on hand at home. Using canned mackerel makes it very easy to make "nameko," which is made by chopping fish into small pieces. Here is a recipe for canned mackerel.

Canned Mackerel Tannerou

Ingredients

1 can (190g (6.7oz)) can simmered mackerel
4 shiso leaves
1/2 green onion
1 teaspoon miso
1 teaspoon soy sauce
2 cm ginger tube
1 cm garlic tube

Directions

Wash and finely chop shiso leaves and green onions. You can also use kitchen scissors to chop them finely.

Drain off the juice from the canned mackerel, put the mackerel meat in a bowl and break into small pieces with chopsticks.

Nameko made with canned mackerel

Add shiso leaves, green onions, miso, soy sauce, ginger, and garlic, and mix thoroughly.

Nameko made with canned mackerel

How does canned mackerel namenagashi taste?

It tastes moist and smooth in the mouth, which is different from the taste of eating chunky mackerel meat. The flavor of the mackerel and the richness of the fat spread out. The fresh aroma of shiso leaves and green onions overrides the richness of the mackerel. The ginger and garlic also work well to give the dish a lingering taste.

Nameko made with canned mackerel

You can eat it as it is as a snack, or top it with rice or chilled tofu. It is also delicious with shichimi (seven spice) toppings or white sesame seeds if you like.