Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, canned mackerel diet! nagaimo gratin. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Canned Mackerel Diet! Nagaimo Gratin is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Canned Mackerel Diet! Nagaimo Gratin is something that I’ve loved my entire life. They are fine 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 particular recipe, we have to prepare a few components. You can have canned mackerel diet! nagaimo gratin using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Canned Mackerel Diet! Nagaimo Gratin:
- Take 1/2 can Canned mackerel
- Prepare 2 stick Asparagus
- Make ready 1/4 pack Shimeji mushrooms
- Prepare 1/4 Onion (sliced)
- Get Nagaimo Sauce
- Make ready 100 grams Nagaimo (grated)
- Take 1 Egg (beaten)
- Make ready 1 tbsp Mayonnaise
- Make ready 1 dash Salt and pepper
Canned mackerel is similar to sardines, but the fish's bones tend to be bigger. 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.
Steps 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
This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying Nagaimo is very slimy and slippery, so be careful. I don't get allergic reactions but get itchy a little bit. Some of you may experience itch when you touch it with.
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