Delizioso e degno di lode!
Semplicissimo!
Nessun coltello necessario!
Ci vogliono solo 10 minuti!
Adatto ai bambini!
Questa ricetta è molto popolare! Tutti coloro che la provano chiedono la ricetta! Provaci!
10 minuti
Hisae Sugiyama
PROFILO
INGREDIENTI
PORZIONI 4
La ricetta originale (1X) è per 4 porzioni
Quando si ridimensiona la ricetta, le proporzioni di alcuni ingredienti potrebbero richiedere lievi aggiustamenti. Regolare secondo necessità e aggiustare il sapore.
- 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)
ISTRUZIONI
- 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!
ID ricetta
1068
Consigli e Note
・Assicurati di far evaporare l'acqua in eccesso dal sugo finché non si addensa.
・Metti a bollire l'acqua per la pasta in anticipo e inizia a cuocere la pasta a metà del passaggio 2.
・Usa tutta la lattina di sgombro, incluso il liquido.
・Consigliamo lo sgombro in scatola della marca Maruha Nichiro brasato nel miso (190g).
LA MIA VALUTAZIONE
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INIZIARECENSIONI
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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"