Steps

1. Adjust the mackerel quantity to 100g.
   🕒 01:07
2. Place 160g of Spaghettini in a pot and start boiling according to package directions.
   🕒 01:13
3. Remove the bones from the mackerel, place it skin-side down in a frying pan, and sear until fragrant.
   🕒 01:26
4. Cut the maitake, shimeji, and mushrooms into bite-sized pieces.
   🕒 02:53
5. Remove the stems from the tomatoes and chop them finely.
   🕒 03:19
6. Once the mackerel is cooked, remove it from the frying pan.
   🕒 03:35
7. Wipe the oil from the mackerel-seared frying pan with a paper towel, add olive oil to taste and garlic a little.
   🕒 03:43
8. Add the chopped mushrooms to the frying pan and sauté.
   🕒 04:11
9. Once the mushrooms are cooked, return the seared mackerel to the frying pan and coarsely mash it.
   🕒 04:30
10. Add fennel seeds to taste and 100cc of Cooking Sake (Rice Wine) to the mashed mackerel and mushrooms, and cook off the alcohol.
    🕒 05:06
11. Once the alcohol has evaporated, add the chopped tomatoes and simmer slightly.
    🕒 05:25
12. Drain the boiled pasta and add it to the frying pan with the sauce.
    🕒 05:41
13. Season with salt to taste and black pepper to taste.
    🕒 06:25
14. Add a little of the pasta cooking water and mix everything together.
    🕒 06:36
15. Add more fennel seeds to taste.
    🕒 06:43
16. Drizzle with olive oil to taste for finishing and taste.
    🕒 06:55
17. Plate and serve. Enjoy!
    🕒 07:18