Mackerel ‘Chan-Chan-Yaki’ Rice Bowl

Name: Mackerel ‘Chan-Chan-Yaki’ Rice Bowl
Yield: 1 serving
Cuisine: British
Ingredients: 1 can (125 g) Mackerel in Brine *drained and broken into bite-size pieces; 1 teaspoon Oil; 1/4 Onion *thinly sliced; 4 cm Carrot *cut into thin strips; 1 Spring Onion *cut into bite-size pieces; 1 leaf Cabbage *cut into bite-size pieces; 1 serving warm Cooked Rice; 1 tablespoon Miso *I used White Miso; 1 teaspoon Sugar; 1 tablespoon Mirin; 1 tablespoon Sake (Rice Wine) OR Water; 1/2-1 teaspoon Soy Sauce *alter the amount depending on the saltiness of the Miso

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Chan-Chan-Yaki’ is originally a fishermen’s dish from Hokkaido, Japan’s northern island. Salmon is used for the dish, and I have shared my easy version ‘Salmon Chan-Chan-Yaki Rice Bowl’ recipe on this website. It can be made with Canned Mackerel. This is a super quick & easy dish, very filling and nutritious, and absolutely delicious.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

1 can (125 g)Mackerel in Brine *drained and broken into bite-size pieces
1 teaspoonOil
1/4Onion *thinly sliced
4 cmCarrot *cut into thin strips
1Spring Onion *cut into bite-size pieces
1 leafCabbage *cut into bite-size pieces
1serving warm Cooked Rice
Miso Sauce
1 tablespoonMiso *I used White Miso
1 teaspoonSugar
1 tablespoonMirin
1 tablespoonSake (Rice Wine) OR Water
1/2-1 teaspoonSoy Sauce *alter the amount depending on the saltiness of the Miso

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Steps

1

Combine all the Miso Sauce ingredients in a small bowl. If the Miso that you use is very salty, you may not need to add Soy Sauce at all.
2

Heat Oil in a small frying pan over medium heat, cook Onion and Carrot, and add Spring Onion and Cabbage. When Vegetables are cooked, add Mackerel and the Miso Sauce, and gently stir for a minute OR until the sauce thickens.
3

Half fill a bowl with warm Cooked Rice and cover it with the Mackerel & Vegetable mixture, and enjoy.