Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, canned mackerel diet! nagaimo gratin. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Canned Mackerel Diet! Nagaimo Gratin is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Canned Mackerel Diet! Nagaimo Gratin is something which I have loved my whole life. They are nice and they look fantastic.
These easy canned mackerel recipes will ensure that you can add this healthy ingredient to your diet without compromising on taste. Great recipe for Canned Mackerel Diet! Canned mackerel is a great for those who are dieting, so I added nagaimo to bulk it up for this gratin dish.
To begin with this recipe, we must first prepare a few components. You can have canned mackerel diet! nagaimo gratin using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Canned Mackerel Diet! Nagaimo Gratin:
- Make ready 1/2 can Canned mackerel
- Take 2 stick Asparagus
- Make ready 1/4 pack Shimeji mushrooms
- Prepare 1/4 Onion (sliced)
- Make ready Nagaimo Sauce
- Make ready 100 grams Nagaimo (grated)
- Get 1 Egg (beaten)
- Get 1 tbsp Mayonnaise
- Prepare 1 dash Salt and pepper
Some of you may experience itch when you touch it with Grated nagaimo is called Tororo (とろろ) and it's very gooey and slimy. We pour Tororo over the rice and enjoy it with soy sauce and a raw egg. Use canned mackerel in your canned fish recipes — everything from soups to fish cakes, stir-fries and spreads — the possibilities are endless. Canned mackerel is similar to sardines, but the fish's bones tend to be bigger.
Instructions to make Canned Mackerel Diet! Nagaimo Gratin:
- Make the nagaimo sauce. Put the grated nagaimo in a bowl and mix with the egg, mayonnaise, salt, and pepper.
- Remove the hard part of the asparagus and cut into 4 cm pieces. Discard the root ends of the shimeji mushrooms and shred. Thinly slice the onions.
- Flake the mackerel in a gratin dish with the juices.
- Top with Step 2 asparagus, shimeji mushrooms, and onions.
- Top with the Step 1 nagaimo sauce and bake in an oven or oven toaster at 230°C for 15~20 minutes.
- This is the tofu sauce version - - https://cookpad.com/us/recipes/157334-fluffy-tofu-au-gratin-with-canned-mackerel
Mackerel should always be prepped in the same way before cooking with it. Canned mackerel has a flavor that's milder than sardines or anchovies, while still possessing plenty of savory umami goodness. And since mackerel is a fattier fish than tuna, it turns especially luscious when packed in olive oil, making it the perfect entry-point for anyone still unconvinced about the whole. Canned mackerel is a great for those who are dieting, so I added nagaimo to bulk it up for this gratin dish. You don't need to pre-cook the ingredients, so it's easy to make.
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