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7minutes
Slice the onion into 2mm widths.
Boil the udon noodles in boiling water.
Add oil to a frying pan and fry the onions. When 80% of the mackerel is cooked, add water, book sauce, miso, sugar, and canned mackerel together with the juice, simmer the mackerel while breaking it, serve it in a bowl, and put the green onions on it.
When the udon is boiled, cool it with cold water, serve it, and it's done!
When you put mackerel cans in the sauce, make sure to put them together with the juice. The mackerel tastes better in the sauce if it is simmered while breaking it down. If you break it too much, the texture will deteriorate, so be careful.
It is also recommended to add a bit of chili pepper to the sauce to make it a spicy sauce.
If you are worried about the fishy smell, you can add ginger or yuzu shredded to make it delicious.
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