Japanese Canned Mackerel Rice

Step 1

Prepare rice: Rinse rice under running water 3-4 times quickly, and soak in water for more than 30 minutes.

Step 2

Cut ingredients: Shred carrots and ginger, cut aburaage into strips, and chop scallions.

Step 3

Drain canned mackerel: Open the lid of the canned mackerel and drain the water.

Step 4

Bring to a boil: Drain the water in the pot, add 2 cups of water (360ml), and turn on the heat over medium heat to bring to a boil.

Step 5

Add seasoning: Add sake, soy sauce, and salt and stir.

Step 6

Simmer: Place carrots, ginger, aburaage, mackerel on top, cover, and simmer for 12 minutes on low heat.

Step 7

Steam: Turn off the heat and leave it for 10 minutes with the lid on.

Step 8

Stir: Open the lid, add the chopped scallion, and stir gently.