I have to confess I like tinned fish, and recently I have discovered tinned mackerel which I find has a milder flavour to sardines which were my previous go-to tinned fish.
Returning from the opticians, where I was told I need to eat more oily fish I scrolled through saved Japanese recipes and made Chazuke, green tea broth poured over cooked rice with quick pickled radish, based on @aisletokyo recipes for Asazuke Radish and Salmon Chazuke.
Serves 1
1/2 a pack of radish, thinly sliced
1 tsp light soy sauce
1 tsp sesame oil
1 tsp apple wine vinegar
1 pinch of hot chilli flakes
400ml recently boiled water
1 tsp grated ginger root
1 spring onion, finely chopped
1 tbsp miso
1 small sheet of nori seaweed, finely shredded
1 green tea bag
150g cooked rice
1 tin of mackerel in oil
Sesame seeds to serve
Mix the thinly sliced radish with the soy sauce, sesame oil, vinegar, and chilli flakes in a small bowl and leave to marinate whilst you prepare the rest of the dish.
In a small pan, simmer the ginger, green part of the spring onion, miso, and shredded seaweed (reserving a sprinkle as a garnish) in the water for 10 minutes with a lid on. For the last 2 minutes, add the green tea bag.
When the broth's time is up. Turn off the heat and leave the lid on.
Place the rice in a warmed bowl with the mackerel and it's oil from the tin on top. Remove the green tea bag from the broth and pour the broth over the mackerel and the rice. Sprinkle over the white part of the spring onion, reserved seaweed, pickled radish, and sesame seeds and tuck in.
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