egg+mackerel

Sauteed canned mackerel (saba) in oil + egg

This is what the combination's supposed to look like. Well this has been standing for an hour or so already and wasn't reheated, but you get the idea. I was just glad they left me some - more than half, from the looks of it.

Briny and savory, best eaten with garlic fried rice - plenty of it. Hardly needed salt, really. The trick is to dump the mackerel first on a skillet (medium heat) with some of the oil from the can and break them up in big chunks. Then mix in the beaten eggs.

A couple of eggs (3 if they're small) for a 15 oz. can will do. A chopped shallot thrown in at the beginning is taster's choice (but I don't prefer it).