Sung Si-kyung's Canned Mackerel Pike Rice Bowl

• 1 can of mackerel pike
• 1 bowl of rice
• 10g butter
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon cheongju (Korean rice wine)
• 1 tablespoon water
• a little ginger
• 1/2 tablespoon oligosaccharide syrup
• 2 stalks scallions
• 1/4 lemon
• a little whole sesame seeds

Recipe 🍳

Cooking tips 💡

• Adding a few slices of ginger while simmering helps cleanly remove the characteristic fishiness of canned fish.
• Place the butter directly on the warm rice to melt, allowing it to blend naturally with the sauce and fish.
• Adding plenty of scallions and a squeeze of lemon juice keeps the dish refreshing and prevents it from becoming greasy.

Recommended for 🙋

• ⭐Those who want to turn leftover canned goods into a special one-bowl meal.
• ⭐Those craving a protein-rich fish rice bowl with deep soy-butter flavor.