“Semba-jiru is a taste of Osaka’s merchant town, a type of ‘shimatsu no ryouri,’ meaning a frugal and resourceful dish that makes full use of ingredients.” It’s cost-effective and full of flavour!
Ingredients (Serves 2–3)
- Canned mackerel (in water) … 1 can (approx. 150g)
- Frozen spinach … 100g
- Shimeji mushrooms … 100g (trimmed and separated into small clusters)
- Frozen chopped spring onions … as needed
- Still water … 750ml
- Sake … 2 tbsp
- White miso … 2 tbsp
- Red miso … 2 tbsp
Instructions
- Heating
Place 750ml of still water, canned mackerel (including the liquid), frozen spinach, frozen chopped spring onions, sake, and shimeji mushrooms in a microwave-safe container. Heat in a 500W microwave for 10 minutes. - Finishing Touches
Stir in the miso and serve in bowls.
Tips
- Using the liquid from the canned mackerel enhances the umami flavour.
- Adding shimeji mushrooms enriches the overall taste.
- Miso is added at the end to preserve its delicate flavour.
- A quick and easy dish, perfect for busy days.