January 29, 2013

Canned Mackerel/さば缶

As part of tonight's supper, my wife made this dish, using canned mackerel.
1 can of saba miso ni (lit. mackerel simmered in miso), wakame seaweed, and grated daikon, that's all.  Very simple yet very tasty.

Generally, there are two types of canned mackerel in Japan, saba no miso ni and saba no mizu ni (lit. mackere simmered in water).
I often use the latter to make my "magic furikake" (laugh).

She also made karaage, using one chicken breast.


Sissi said...

I have made saba no miso ni, but had no idea it was available in cans. Your wife's dish looks delicious reminds me how c-good canned fish can be and how good dishes it can give. My most frequently used canned fish is of course tuna, but now that I see saba I am sure you would love the French mackerel canned with white wine and herbs. Slightly vinegared, but still delicate, it's one of my favourite cans with fish (and it's very cheap too!).
You have also reminded me of the Shinya Shokudo episode called "canned food". One of my favourite!
(No comment on kara age: who doesn't love kara age?).

Fräulein Trude said...

Sounds very delicious. In Germany you can buy canned mackerel too, but it is mackerel in oil or mackerel in different types of sauces as spicy or not spicy tomatoe sauce, creme sauce with herbs, different mustard sauces, mackerel smoked, mackerel simmered.
I always have some canned fish at home. Great for quick meals. One unusual but perfect snack: can with sardines aged in oil: mash sardines (without oil) with hot mustard and a sip beer, sprinkle black pepper and cover with finely sliced onion rings.

Ruminating Roy said...

My wife has served saba no miso ni both from the can (and actually that same brand you have in the pictures), and home made. It seems like you and your wife like grated daikon more than we do in my house.

Hiroyuki said...

Sissi: A great advantage of canned saba no miso ni is that you can eat the bones, too.

Thanks you for your recipe. I hope you post about it in your blog!

Kiki: Types of canned fish that you mentioned used to be very expensive in Japan because they were all imported. Today, 100-yen shops carry canned sardine. Your snack reminds me of another episode of a Shinya Shokudo comic book.

Ruminating Roy: The same brand! It's a small world! My wife likes grated daikon more than I do (laugh). I want to make mizore (sleet) nabe some day (one-pot dish with lots of grated daikon in it), but my children still don't care for grated daikon.

Sissi said...

Hiroyuki, it's not a recipe: in France the most popular mackerel can is "mackerel in white wine" (vinegared with white wine and herbs). You open it and enjoy it :-)
I would love to obtain saba no miso with edible bones... I made it several times and in theory very long simmering should soften the bones, but it never did...

Hiroyuki said...

Sissi: Silly me (blush).

I think you need a pressure cooker to soften the bones.

Sissi said...

No! It's my fault! I have not explained clearly.
Unfortunately I don't have a pressure cooker...