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[Mackerel Can Soboro] *Fast! Delicious! Cheap! Healthy!! A great make-ahead dish with nothing but pros♪

2026年3月25日 07:00

<Ingredients> (Easy-to-make quantity)
Canned mackerel in water: 1 can (200g)
A) Mirin: 1 tbsp
Sugar: 1 tsp
Soy sauce: 1/2 to 1 tsp
Ginger: 1 knob

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Put all ingredients into a frying pan and turn on the heat (including all the liquid from the can).
Once the moisture has evaporated and it becomes a crumble, it's done.

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・The saltiness varies depending on the canned mackerel, so please adjust the soy sauce accordingly.
・It can be stored in the refrigerator for 1 week.
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<Check out the recipe video!>

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This is a super easy recipe.

Just put the canned mackerel into a frying pan with its liquid and heat it up,
then stir it while evaporating the moisture to make a crumble.

There's no trick to it at all.
(Sorry for it being so simple...)

But you know,
because it's easy,
you can make it without any fuss,

and if you have it made,
it's incredibly useful, really.

It's in my fridge quite often, too.

When you have this,
for breakfast or lunch,
it makes a great side dish just by putting a little bit on rice.

Since you can get protein and other nutrients,
it feels like you're eating something healthy
even though it's a shortcut.

When I'm having breakfast,
if I feel like I don't have enough side dishes,
I sometimes whip it up quickly next to the miso soup.

That's how easy it is♪

Canned mackerel is
made by pressure-cooking raw mackerel fillets inside the can,
so it's packed with not just protein,
but also calcium, iron, EPA, DHA, and other
healthy components.

Even when I'm busy or tired,
when I eat this soboro,
I feel like everything will be okay, really.

Please, by all means, give this a try.

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Canned Mackerel Soboro Rice Balls