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Chef’s RECIPE@ホーム

Miso mackerel chili

Seasoned Seafood boil

Snack or Appetizer


A Mexican-style dish using an entire rich, sweet mackerel simmered in miso.

Processed seafood used

Kichiri Holdings & Co., Ltd.Atsuhiro Shimoda

"By conveying to everyone around it the feeling of being “full of love,” Kichiri is touched by, moved by, and thankful to people.
It hopes to continue as a group to offer comfort, richness, and lasting vitality to as many people as possible."

Cooking time
20 minutes
Total servings
Cooking time
20 minutes


Miso-simmered mackerel
1 pack
Chili beans
1/2 can
Chili powder
1 tsp
Mixed cheese, shredded
Small amount
Tomato, diced into 5 mm cubes
1 Tbsp
Onion, chopped finely
1 tsp
1 tsp
Parsley powder
A dash


  1. In a frying pan, lightly warm the thawed miso-simmered mackerel and chili powder. Remove the bones from the mackerel if necessary.
  2. Once the mackerel is warm, use a wooden spatula or other implement to break it into flakes of the desired size.
  3. Add the chili beans to (2) and heat. For extra spice, add chili peppers to taste.
  4. Transfer (3) to a heat-resistant bowl, sprinkle the shredded mixed cheese on top, and bake for around 5 minutes in a toaster oven, or 5 minutes in a regular oven at 200°C (be careful to avoid burns).
  5. When the cheese on (4) has melted, add the onion, tomato, yogurt, and parsley powder, and then serve.
  6. If desired, accompany with tortilla chips, sliced baguette, or other side dish.


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