Easy and Quick Mackerel and Egg Rice Bowl

1. 1

   Put the grated ginger and canned mackerel in a 26 cm diameter frying pan, can liquid and all, and stir fry until crumbly over medium heat.

2. 2

   Add the sugar and mentsuyu sauce, then add the beaten eggs and turn down the heat to low.

3. 3

   Stir fry until there's no more liquid left in the pan.

4. 4

   Scoop onto a bowlful of rice and you're done.

5. 5

   This is the canned mackerel I used.

6. 6

   I used this mentsuyu sauce.

7. 7

   If you have a little leftover mackerel egg mix, try using it up like this.

8. 8

   Put some butter, mackerel egg mix, melting cheese and some green onions on a slice of bread and toast.

* Per serving · 4 servings · Values may vary.