Delicious and praise-worthy!
Super simple!
No knife needed!
It only takes 10 minutes!
Kid-friendly!
This recipe is highly popular! Everyone who tries it asks for the recipe! Give it a try!
10 minutes
Hisae Sugiyama
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- A2 cans canned mackerel simmered in miso (saba no miso-ni, about 13oz, 380g in total)
- A1 can canned diced tomatoes (about 14oz, 400g)
- B1tbsp miso
- B1tsp sugar
- 1tbsp olive oil
- 1tsp garlic paste
- 4 servings of pasta
- a pinch of black pepper
- grated parmesan cheese (optional, to taste)
DIRECTIONS
- 1
Heat olive oil and garlic paste in a frying pan. Once fragrant, add (A) ingredients and heat over medium heat for about 3 minutes while breaking the mackerel meat into small pieces.
- 2
Add (B) ingredients and cook for about 5 minutes while stirring. Simmer until the moisture evaporates and it becomes thick. Taste to check: if it tastes watery, simmer a little longer. It's done when it tastes rich and saucy. Boil the pasta in a separate pot according to package directions.
- 3
Drain the boiled pasta in a colander to remove water thoroughly, and toss with a small amount of olive oil (about 1 tsp per serving). Serve on a plate, pour the sauce from step 2, and sprinkle with black pepper and grated parmesan cheese (optional). *An additional drizzle of olive oil is also recommended!
RecipeID
1068
Tips & Notes
・Be sure to boil off the excess water from the sauce until it thickens.
・Boil water for the pasta in advance and start boiling the pasta during the middle of step 2.
・Use the whole mackerel can, including the liquid.
・We recommend Maruha Nichiro brand canned mackerel simmered in miso (190g).
MY RATING
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Awards 👑 Grand Prix – Nadia “Everyone’s Home-Cooking” Recipe Contest 👑 Grand Prix – Nadia Menu Recipe Contest 👑 Nadia Annual Menu Award 👑 Nadia Monthly MVP Award 👑 Nadia Monthly Best Video Award About Me I am a culinary expert, food coordinator, and registered dietitian. For many years, I worked for a major corporation, developing recipes, proposing menus, and creating products. My experience spans a wide range of fields—both in Japan and abroad—including restaurant dining, ready-to-eat meals, and vending food services. I have also created popular menu items that have become customer favorites. After becoming independent, I launched my own cooking school, Let’s Hisameshi!, while continuing to work as a food coordinator. I handle recipe development for numerous major food manufacturers, restaurants, and convenience store chains, and remain active across many areas of the food industry. Qualifications Registered Dietitian Food Coordinator Food Stylist Food Specialist Dietary Life Adviser Licensed Food Sanitation Manager Licensed Food Sanitation Inspector Food Education Nutrition Consultant"