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Chef’s RECIPE@ホーム

Olive oil sardine confit

Water-boiled Seafood

Snack or Appetizer


Whisky with Soda

Super easy hot appetizer recipe. Cooks in 5 minutes!

Processed seafood used

Brio Brio Bakery & CaféNaoko Shiode

Owner chef of Bakery and Café in California. After moving to NY in 2013, transferred to California. While in US, she was fascinated by bread making and started to create her own style of breads using natural yeast. Her love of wine and California landscape brought her back to SoCal where she opened her shop - BrioBrio Bakery & cafe in 2020.

Serving 2
Cooking time
5 min
Total servings
Serving 2
Cooking time
5 min


Canned mackerel in water
1 pack
Mashroom (cut in half)
Garlic (cut in half)
1 clove
Chilli pepper (cut in round slices)
as you prefer


  1. Pour olive oil as much as it covers the surface of mackerel. Add garlic and chilli pepper. Heat over low heat and cook slowly.
  2. When the garlic is fragrant, add drained mackerel and mashrooms to warm.
  3. Garnish with cilantro if any.


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