Put half of the Chinese cabbage in a pan, and add half of the mixture (Step 2) on top.
Then put the rest of the Chinese cabbage into the pan, and add the remaining mixture on top. Cover with a lid and simmer over medium heat for 15 minutes. Stir throughly once after 10 minutes.
And it's done. Serve with rice.
Story Behind this Recipe
I stock various canned foods, and always have 5 cans of mackerel in the house. It is very useful and I use it for chirashizushi and simmered dishes etc. I often cook Chinese cabbage without water. I used the flavor of the canned mackerel for seasoning, and it was a delicious dish that went well with rice.
I made this recipe to go well with rice. So if you like it lighter, half the amount of soy sauce.