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Ingredient
Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan
Introduce
Chef :
Hiroko ListonAbura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan
‘Tarako’ is salted Pollock Roe. When it is salted with Chilli, it is called ‘Mentaiko’. They are quite popular in Japan and used for many dishes. Today I added ‘Mentaiko’, that is salted with Chilli, to my favourite ‘Abura-age & Carrot Takikomigohan’. It was DELICIOUS!!!
Ingredient
Food ration :
4 servings
1 tablespoon
Sake (Rice Wine)
1 tablespoon
Soy Sauce
1 sheet
Abura-age (Fried Thin Tofu)
Cooking instructions
* Step 1
Wrap Abura-age (Fried Thin Tofu) with paper towel and warm in the microwave. Then press it to remove excess oil if required. This process is optional.
* Step 2
Cut Abura-age and Carrot into small pieces. Today I cut Carrot into strips using a vegetable slicer.
* Step 3
Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
* Step 4
Place it into the rice cooker’s inner pot and add Dashi Stock, Soy Sauce and Sake (Rice Wine). Add extra Water, if necessary, to make up to the 2-cups-marking. Gently stir.
* Step 5
Place ‘Abura-age’ (Fried Thin Tofu) and Carrot pieces over the rice evenly, then place ‘Tarako’ OR ‘Mentaiko’ on top. Press ‘COOK’ button to start cooking.
* Step 6
When the rice is cooked, let it steamed for 10 minutes. Then break the ‘Tarako’ into small pieces and mix gently.
* Step 7
Sprinkle with some finely chopped Spring Onion and enjoy.
Note: if there is a photo you can click to enlarge it
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