Mince the ginger and Japanese leek, coarsely chop the soy beans.
Heat the ginger in a frying pan with oil and add the leek when the ginger becomes aromatic.
Add the canned mackerel and sake to the pan then break up the mackerel into small pieces while frying.
Add the soy beans, soy sauce and honey and cook on high heat to boil off the liquid.
Once the liquid is completely gone, add the sesame seeds and it's ready. Let it cool down and then place in the fridge.
This is a photo of the base mixed with rice. I cooled it down to pack into a bento box.
Story Behind this Recipe
When you don't have vegetables in your fridge, you can make it with whatever you you regularly have available. Make some to keep and to use for bento.
Make sure to cook off all the liquid. Adjust how much salt you use depending on the saltiness of the canned mackerel you use. It's delicious to add cut Japanese leek too. We add lots of ginger to it at our home.