Japanese chefs share easy recipes for tuna peppers and mackerel rice

Culinary experts are sharing simplified recipes for seasonal and convenient home cooking.

Chef Shinpei Kurihara introduced a recipe called ‘Tuna-Pea’ using canned tuna and bell peppers. The dish features a sweet and savory seasoning and is recommended as both a snack and a side dish for lunch boxes. A key tip for this recipe is to sauté the ingredients thoroughly to remove moisture, which allows the dish to remain flavorful even after some time has passed.

Additionally, cook Hina Matsumoto shared a recipe for mackerel and pickled plum (umeboshi) mixed rice. Designed for convenience, the recipe requires no dashi or knife work, utilizing the liquid from canned mackerel to provide flavor. The dish can be prepared in either a clay pot or a rice cooker.