egg+mackerel
Sauteed canned mackerel (saba) in oil + egg |
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).
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