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Stir-fried Carrot & ‘Tarako’ (Pollock Roe)
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Chef :
Hiroko ListonStir-fried Carrot & ‘Tarako’ (Pollock Roe)
If you have some leftover ‘Tarako’ OR ‘Mentaiko’ (Salted Pollock Roe) and looking for a way to use it up, try this super simple stir-fry. ‘Umami’ and saltiness, and also spiciness if you use ‘Mentaiko’, come from the Salted Pollock Roe, what you have to do is just stir-fry. This dish is perfect to eat with freshly cooked rice, but also great for drinking.
Ingredient
Food ration :
4 servings
1 tablespoon
Oil *I used Sesame Oil
1 tablespoon
Sake (Rice Wine)
1 teaspoon
Soy Sauce
Cooking instructions
* Step 1
Remove the skin from ‘Tarako’ (OR ‘Mentaiko’) OR squeeze the roe out, and place the roe in a small bowl. Add Sake (Rice Wine) and Soy Sauce, and mix to combine.
* Step 2
Heat Oil in a frying pan over medium heat, cook Carrot (and some Chilli Flakes if you add). When softened, reduce the heat to low, add the sauce, and mix to combine.
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