Simply mix and bake canned mackerel and onion! This easy and delicious "Crispy Mackerel and Egg Pancake" can be made in 15 minutes. The spicy flavor of the curry powder whets your appetite. It's a healthy dish where the mackerel's fishiness is unnoticeable and the crispy onion texture is enjoyable. Perfect with rice or as a snack.
Ingredients
Main Ingredients (2 servings)
- Onion 150g
- Canned Mackerel (in miso) 1 can
- Eggs 2
- All-purpose Flour 2 tbsp
- Shiso Leaves (to taste)
Seasonings
- Curry Powder 1 tsp
- Mackerel Can Liquid 2 tbsp
- Salt 1/4 tsp
Steps
- Peel and thinly slice 1 onion (150g).
- Remove the mackerel from 1 can of canned mackerel (in miso), flake it roughly while leaving some chunks, and place it in a bowl. (Key Tip! The bones are edible, but they can affect the texture. Remove them if you're concerned.)
- Add 1 tsp of curry powder to the flaked mackerel and mix. (Key Tip! Curry powder adds a spicy flavor and eliminates the fishiness of the mackerel, making it tastier.)
- After mixing in the curry powder, add the thinly sliced onion, breaking it apart as you add it.
- Once the onion is added and broken apart, add 2 tbsp of all-purpose flour and mix until evenly distributed.
- After mixing, add 2 eggs, 2 tbsp of the remaining mackerel can liquid, and 1/4 tsp of salt. Mix well while beating the eggs until everything is thoroughly combined. (Key Tip! Mix the eggs thoroughly until evenly distributed to ensure the pancake solidifies properly when cooked.)
- Lightly oil a frying pan and heat over medium heat.
- Once the pan is hot, pour the combined mixture and spread it into a flat circle with a diameter of 20cm.
- Cook the batter until it's golden brown and crispy.
- When the bottom is browned and the batter slides easily, carefully transfer it to a plate.
- Place the frying pan upside down over the plate with the pancake and flip it over.
- If the shape is uneven, use a spatula to press and mold it back into a round shape.
- Once the shape is corrected, cover with a lid and steam-fry over low heat for 7 minutes. (Key Tip! Steaming ensures the pancake is cooked through and the onion remains slightly crisp for a pleasant texture.)
- Once steamed, cooked through, and the bottom is browned, transfer to a serving plate. If the browning is too light, increase the heat slightly to get a good sear before serving.
- Optionally, sprinkle shredded shiso leaves or chopped green onions in the center.
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