holy saba (mackerel)!

This was such an easy recipe and I found it on the back of the tomato paste package!

Tomato saba soboro (ground mackerel seasoned with tomato) adapted from Kagome tomato paste package
190g canned saba mizuni (mackerel packed in water)
100g tomato paste (about 6 tablespoons)
1 tablespoon shoyu (soy sauce)
1 tablespoon mirin (sweet rice wine)
2 inch nub of ginger, grated
2 tablespoon sesame seed

Put everything except the sesame seeds into a pan and heat until liquid has evaporated. Break up saba so that there are no big pieces. Put into a bowl and sprinkle sesame seeds. Eat with rice on the side or put onto your rice.

I also served this with kyuri asazuke(lightly pickled cucumbers) and steamed beans.

NOTES: I keep my ginger in the freezer, so a few minutes after taking it out, it was easy to peel and grate. Though this dish didn't look too appetizing, it was very delicious. I thought it might be too tomatoey but the ginger, shoyu and mirin actually makes this dish Japanese-y.

Has anyone tried the mackerel in tomato sauce? I haven't tried that and I was wondering what type of seasoning that has. If it is just tomato sauce, you may be able to use that and add in the ginger, shoyu and mirin to make this dish.

p.s. I wanted to show you this interesting apple. It is called Akibae and means glorious Autumn. And glorious it is, it is a cross between a Tsugaru and Chiaki apples. The red peel is so dark that it almost looks chocolatey or black. It is also quite crisp and sweet like a Fuji.