This simple yet flavorful rice dish uses canned mackerel simmered in miso (saba no miso-ni kan), a Japanese pantry staple!
Just add the fish and its sauce, with a few simple seasonings to your rice cooker and let it do the work — no extra cooking required.
The result is a savory, slightly sweet rice full of umami from the miso broth and tender flakes of mackerel.
It’s hearty, comforting, and packed with protein — perfect for lunch boxes, quick dinners, or make-ahead meals.
10 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 1/2 cup uncooked Japanese short-grain rice
- 6 oz mackerel in miso sauce (saba no miso-ni)
- 1 burdock root
- 1 /4 carrot
- 1 tbsp. fresh ginger root
- A1 tbsp. sake
- A1 tbsp. soy sauce
- A1/2 tsp. hondashi (Japanese soup stock granules)
INSTRUCTIONS
- 1
Prep vegetables: Shave or julienne the burdock root and carrot. Cut ginger into thin matchsticks.
- 2
Add to rice cooker: Rinse the rice and place it in the rice cooker bowl. Add the A seasonings (sake, soy sauce, and hondashi) and the sauce from the mackerel can. Pour in water up to the 2-cup line. Place the burdock, carrot, ginger, and mackerel (broken into chunks) on top.
- 3
Cook: Select the mixed rice (takikomi gohan) or regular cook setting.
- 4
Finish: Once cooked, gently mix the rice with a rice paddle to distribute the fish and vegetables evenly.
RecipeID
482
Tips & Notes
Add the ingredients in this order: rice → seasonings + sauce from the can → water → toppings.
Remove any large bones if using canned mackerel with thick center bones; smaller bones are edible.
For meal prep, portion into containers or wrap in plastic, then freeze in freezer bags. Reheat in the microwave when ready to eat.
Serving Ideas
Garnish with chopped scallions or sesame seeds.
Serve with miso soup and pickled vegetables for a balanced meal.
Make onigiri (rice balls) with leftovers — delicious even when cold!
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."