‘Kimu-Taku’ Mackerel Mazegohan

Name: ‘Kimu-Taku’ Mackerel Mazegohan
Total time: 300 s
Yield: 1 Serving
Cuisine: British
Ingredients: 30 g ‘Takuan’ (Japanese Pickled Daikon); 2 tablespoons Kimchi; 1 teaspoon Sesame Oil; 1 teaspoon Toasted Sesame Seeds; 1-2 teaspoons Soy Sauce *alter the amount; 1 can (120 g) Mackerel in Brine *drained; 1 Spring Onion *finely chopped; 1 serving warm Cooked Short Grain Rice; 1/2 sheet Toasted Nori *torn into small pieces

Hiroko Liston @hirokoliston

Melbourne, Australia

The combination of ‘Kimchi’ and ‘Takuan’ (Japanese Pickled Daikon) is very popular. ‘Kimu-Taku’ Rice is an example that you can cook with them. Today I made this ‘Mazegohan’ using a can of Mackerel. ‘Mazegohan’ is a Japanese dish of Rice. Rice and other ingredients are cooked separately and mixed together after they are cooked. However, you don’t need to cook anything to make this dish if you have already cooked Rice. Just mix everything together. This messy looking dish is actually really yummy.

Hiroko Liston @hirokoliston

Saved

Ingredients

5 minutes

1 Serving

30 g‘Takuan’ (Japanese Pickled Daikon)
2 tablespoonsKimchi
1 teaspoonSesame Oil
1 teaspoonToasted Sesame Seeds
1-2 teaspoonsSoy Sauce *alter the amount
1 can (120 g)Mackerel in Brine *drained
1Spring Onion *finely chopped
1serving warm Cooked Short Grain Rice
1/2 sheetToasted Nori *torn into small pieces

Saved

Steps

5 minutes

1

Cut ‘Takuan’ (Pickled Daikon) into small pieces OR strips. Cut Kimchi into smaller pieces if large.
2

Place drained Mackerel, ‘Takuan’, Kimchi, Sesame Oil and Sesame Seeds in a mixing bowl, add Soy Sauce and mix well.
3

Add Spring Onion, warm Cooked Rice and Nori, and roughly mix to combine.