"Hijiki mackerel misoni boiled" simple mackerel can recipe!

A mackerel can that is convenient to keep at home. This time, I will introduce a simple recipe of "Hijiki mackerel misoni boiled" which is an arrangement of mackerel misoni cans. No seasoning is used, just seasoned with mackerel misoni cans.

Hijiki mackerel misoni boiled

material

Mackerel misoni can 1 can Carrot 1/2 bottle Soybean boiled 60g (2.12oz)
Hijiki 60g (2.12oz)

How to make

1. Cut the carrot into small pieces. If you need to rehydrate the hijiki seaweed, rehydrate it according to the instructions on the package.


2. In a frying pan, add about half of the carrot and mackerel misoni can juice and fry.


3. When the carrots are tender, add soybean boiled, hijiki seaweed, lightly loosened mackerel meat and the remaining juice from the mackerel can, and stir-fry. Do not add all the juice at once, but add it little by little while watching the taste until it reaches the desired strength. When the mackerel warms up, turn off the heat and complete.

What is the taste of hijiki mackerel misoni?

Each material is delicious with the taste of mackerel! The richness and sweetness of miso spreads. The soybeans are a nice accent in the moist mouth. A satisfying dish thanks to the greasy mackerel.


It is also recommended to sprinkle shichimi pepper if you like. The pungent spiciness tightens the aftertaste. It's great not only for rice, but also for sake!