Mackerel and Tomato Pasta

To create a pasta topping, sauté fresh mackerel that has been marinated in oil until tender, along with cherry tomatoes. The oil is infused with Kayanoya Original Dashi Stock Powder, so there's no need for additional seasoning. The gentle umami and saltiness of the dashi permeate the ingredients, creating a perfectly balanced flavor without the need for any extra seasoning.

2 Servings

Umami Dashi Oil to fully submerge the mackerel
5.64 oz pasta
Half a fillet mackerel
6–8 cherry tomatoes
Chopped parsley to taste

Directions

Remove the stems from the cherry tomatoes and pierce the stem end with a toothpick to make small holes. Place the tomatoes and mackerel in an airtight container. Pour the Umami Dashi Oil over them until fully submerged, and let it marinate overnight to blend the flavors.
Cook the spaghetti according to the package instructions. In a frying pan, sauté the flaked mackerel and cherry tomatoes, then add the cooked spaghetti and toss everything together.
Plate the pasta and sprinkle with chopped parsley before serving.