Mackerel udon from Mezcla: Recipes to Excite (page 105) by Ixta Belfrage

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Notes about this recipe

  • Eat Your Books

    Can substitute marinated tofu for tinned mackerel, and sunflower oil for mild olive oil.

  • alinutzamica on July 11, 2025

    Very good and pretty easy to makr. I added thinly sliced baby courgette from tge allotment and I fried some chard in the remaining oil and add it to the dish for extra veggie. It was still good. I used one chilli instead of two and that was the right amount of chilli for me. And honey instead of maple syrup

  • bernalgirl on July 09, 2025

    This is delicious! And comes together quickly since the infused oil is the only thing that requires cooking. I used Fishwife smoked mackerel in chile oil, which is not very spicy, and I used the olive oil from the tin for the dressing, which splattered terribly but was delicious. I also used sorghum syrup rather than maple, I had it on hand and like its neutral flavor but I’d also use date syrup. The balance is not overly sweet, just right, and the bits of toasted ginger are a treat. This is an excellent pantry meal.

  • KarinaFrancis on December 21, 2022

    These were really tasty, the dressing really brought it all together. You could use tuna instead of mackerel (I probably will next time).

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