Cooked rice with canned mackerel
The key is to drain the water from the mackerel thoroughly, as the rice will become too soft
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the butterbur into thin slices
2
Mix the well-drained mackerel, the dried bamboo shoots (1), and the vinegar into the rice
3
Mix well, then serve on a plate and garnish with kinome leaves
Ingredientsfor 2 people
-
- Butterbur (prepared)
- 50g
-
- Canned mackerel in brine
- 1 can
-
- vinegar
- 2 tbsp
-
- cooked rice
- 200g
-
- Tree buds
- Appropriate amount
[PR]
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