Easy recipe for canned mackerel with "Saba Kim Cheese"!

Here is a simple recipe for "Mackerel with Kim Cheese" arranged with a can of mackerel boiled in water. A side dish with an exquisite spiciness and richness.

Material ( For 2 persons )
Canned mackerel	1 can
Japanese mustard spinach (Brassica rapa var. perviridis)	a bundle
Chinese cabbage kimchi	50g (1.76oz)
melted cheese	20g (0.71oz)

Canned mackerel is convenient to have on hand at home. This time, we would like to introduce a simple recipe for "Mackerel with Kim Cheese," which is an adaptation of canned mackerel. The spiciness and richness of this dish make it an exquisite side dish.

Mackerel with Kim Cheese

Ingredients

1 can simmered mackerel
1 bunch komatsuna
50g (1.76oz) Chinese cabbage kimuchi
20 g melted cheese

Directions

Drain off the water from the canned mackerel and roughly break up the meat.


Wash komatsuna and cut into 3 cm pieces.


Put komatsuna and cheese in a heatproof container, cover with plastic wrap, and microwave for 2 minutes at 500W. If the cheese is not melted, add more heat while keeping an eye on it.


Drain off the water from heating and mix the cheese and komatsuna.


Add mackerel and kimchi to (4) and mix well.

How does the Mackerel with Kimchi and Cheese taste?

The sweetness and richness of the mackerel's fat gives it a rich flavor. The spiciness of the kimchi is mellowed by the cheese. The crispy texture of the komatsuna greens adds an accent. The rich taste is blended with a refreshing flavor.


The key to making this dish delicious is to drain the ingredients thoroughly before mixing them together. This will prevent the mixture from becoming watery.