Steps

1. In a bowl, add 1/2 tbsp Miso and a small amount of heavy cream (from the 100cc heavy cream) to dissolve the miso. [Key Tip!] Adding all the heavy cream at once can leave the miso undissolved, so dissolve it thoroughly with a small amount first.
   🕒 00:15
2. Add the remaining heavy cream and 150cc Milk, and mix well.
   🕒 00:38
3. Prepare a small dish with 50cc Cooking Sake (Rice Wine), 1 tsp Grated Ginger, and 1 tsp Vinegar.
   🕒 01:32
4. Heat a frying pan over low to medium heat, and add approx. 2 tbsp Olive Oil.
   🕒 01:47
5. Before the oil gets too hot, add the 1 can (190g) Canned Mackerel with its liquid. Break it down into small pieces with a spatula and slowly let the moisture evaporate. [Key Tip!] Thoroughly evaporating the liquid from the canned mackerel helps reduce the fishy smell.
   🕒 01:57
6. To the sautéed mackerel, add 50cc Cooking Sake (Rice Wine), 1 tsp Grated Ginger, and 1 tsp Vinegar, and simmer until the alcohol evaporates. [Key Tip!] Sake, vinegar, and ginger work together to mellow the mackerel's smell.
   🕒 02:34
7. Add the prepared miso cream sauce and heat over medium heat until it boils.
   🕒 03:02
8. Taste and adjust the saltiness until it feels 'slightly strong'. [Key Tip!] Since the sauce will thicken as it cooks, having a slightly stronger saltiness at this stage ensures the perfect seasoning.
   🕒 03:11
9. Boil plenty of water in a pot, add salt (to taste), and cook the pasta. [Key Tip!] Properly salting the pasta makes the overall dish well-balanced, even if the sauce is mild.
   🕒 03:23
10. About a minute before the pasta is done, warm the sauce in the frying pan over medium heat.
    🕒 03:38
11. Add the cooked pasta to the sauce and simmer for about 30 seconds, tossing to coat.
    🕒 03:43
12. If the sauce becomes too thick, add a small amount of pasta cooking water to adjust the consistency.
    🕒 03:50
13. Serve in a bowl and sprinkle with scallions or chopped green onions as desired.
    🕒 04:09