Mackerel ‘Chan-Chan-Yaki’ Udon

Name: Mackerel ‘Chan-Chan-Yaki’ Udon
Yield: 1 serving
Cuisine: British
Ingredients: 1 can (125 g) Mackerel in Brine *drained and broken into bite-size pieces; 1/2 tablespoon 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 Cooked Udon Noodles *Frozen type recommended; 1 tablespoon Miso *I used White Miso; 1 teaspoon Sugar; 1 teaspoon Soy Sauce *alter the amount; 1 tablespoon Mirin; 1 tablespoon Sake (Rice Wine) OR Water

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, but it is delicious with Mackerel. I have shared my ‘Mackerel Chan-Chan-Yaki Rice Bowl’ on this website. This is Udon Noodle version of the dish. I used Canned Mackerel. It’s another 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
1/2 tablespoonOil
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 Cooked Udon Noodles *Frozen type recommended
Miso Sauce
1 tablespoonMiso *I used White Miso
1 teaspoonSugar
1 teaspoonSoy Sauce *alter the amount
1 tablespoonMirin
1 tablespoonSake (Rice Wine) OR Water

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Steps

1

Heat Cooked Udon Noodles in boiling water, then drain.
2

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.
3

Heat Oil in a 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.
4

Add drained Udon Noodles and stir to combine. *Note: You may wish to add some Chilli. Today I added some Crispy Chilli Oil.