Canned Mackerel, Cabbage and Egg Stir-fry サバ缶とキャベツの卵炒め

We found a few cans of mackerel (Japanese.style cooked in water) which were approaching the BUB (best-used-by date) tucked away in the pantry. We bought these and other canned items during the height of COVID when protein shortages started to materialize. Those times have thankfully passed so I decided I could use the “emergency” mackerel to make a small appetizer. I have made and posted a few dishes made from canned mackerel. This is not particularly original but it worked well. Since I recently got fresh quail eggs, I used them to make miniature fried eggs and topped this dish. As a result, in the picture the mackerel part of the dish, is a bit obscured by the fried quail egg.

The below is the picture of another serving a few days later. I added boiled quail eggs which had been marinated.

This is based on the recipe on line (in Japanese).

Ingredients:
One can of mackerel in brine or “Saba-no-mizuni” 鯖の水煮
3-4 leaves of cabbage, thick vein removed and cut into bite-size square
2 shiitake mushrooms, stem removed and sliced (optional)
1 egg
1 tbs vegetable or olive oil
salt and pepper

Directions:
Make scrambled egg and set asdie
sauté the cabbage for few minutes
Add the mackerel and stir for few more minutes
Plate and top with the scrambled egg
Season with salt and pepper

This is an ok dish to use up the canned mackerel…actually tasted pretty good. It was even better the next day with the marinated quail eggs.