Three Canned Mackerel Dishes: French-Style Appetizer, Italian Pasta & Japanese Oyakodon-Style

Steps

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1. 1
   For the mackerel cream cheese dip: mash the canned mackerel into a paste and mix thoroughly with cream cheese, lemon juice, and black pepper until smooth.
   ▶ ≈5:25
2. 2
   Spread the mackerel cream cheese mixture onto slices of baguette and garnish with cilantro for a French-style appetizer.
   ▶ ≈5:45
3. 3
   For the Japanese-style mackerel cream cheese pasta: cook the spaghetti according to package instructions, reserving some pasta water.
   ▶ ≈6:23
4. 4
   In a pan, combine cream cheese, mirin, soy sauce, and heavy cream, adding some reserved pasta water to form a sauce. Finish seasoning first, then add the mackerel and gently mix so it doesn't break apart too much.
   ▶ ≈6:37
5. 5
   Toss the cooked spaghetti with the sauce, plate it, and top with black pepper and nori for a Japanese-Western fusion flavor.
   ▶ ≈7:01
6. 6
   For the mackerel egg toji: bring dashi, mirin, sugar, and soy sauce to a boil in a pot to season the broth.
   ▶ ≈7:07
7. 7
   Add the canned mackerel and warm it through, then pour in beaten egg and let it set into soft curds.
   ▶ ≈7:25
8. 8
   Sprinkle with chopped green onion and serve. It can be enjoyed on its own or poured over rice to make a donburi, with the broth rich in mackerel flavor.
   ▶ ≈7:33