Senba-Jiru Recipe (Quick Version)
“Semba-jiru is a taste of Osaka’s merchant town, a type of ‘shimatsu no ryouri,’ meaning a frugal and resourceful dish that makes full use of ingredients. This is a classic example of Japan’s humble yet delicious home-cooked cuisine.” It’s cost-effective, full of flavour, and takes less than 30 minutes using canned mackerel and frozen vegetables in the microwave—simple and easy!
Ingredients (Serves 2–3)
- Canned mackerel (in water) … 1 can (approx. 150g)
- Frozen spinach … 100g
- Shimeji mushrooms … 100g (trimmed and separated into small clusters)
- Frozen chopped spring onions … as needed
- Still water … 750ml
- Sake … 2 tbsp
- Light soy sauce … 2 tbsp
- Salt … 1/2 tsp (adjust to taste)
- Optional: Dried seaweed or konjac for added texture and flavour
Instructions
- Heating
Place 750ml of still water, canned mackerel (including the liquid), frozen spinach, frozen chopped spring onions, sake, and shimeji mushrooms in a microwave-safe container. If using dried seaweed or konjac, add them at this stage. Heat in a 500W microwave for 10 minutes. - Seasoning
After heating, add light soy sauce and salt, stir well, and adjust seasoning if needed. - Serving
Serve in bowls and enjoy.
Tips
- Using the liquid from the canned mackerel enhances the umami flavour.
- Adding shimeji mushrooms enriches the overall taste.
- Light soy sauce and salt should be added after heating to preserve their flavours.
- You can enhance the dish by adding dried seaweed or konjac for extra texture and depth.
- A quick and easy dish, perfect for busy days, taking less than 30 minutes to prepare.