Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan
Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Abura Age (油揚げ) is a Japanese food product made from soybeans. Instructions to make Abura-age & Carrot Takikomi Gohan: Wrap Abura-age with paper towel and warm in the microwave. Then press it to remove excess oil if required.

Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan:
  1. Make ready 2 cups (*180ml cup) Japanese Short Grain Rice
  2. Prepare 400 ml Dashi Stock *OR 400ml Water & 1 teaspoon Dashi Powder
  3. Take 1 tablespoon Sake (Rice Wine)
  4. Prepare 1 tablespoon Soy Sauce
  5. Take 1 small Carrot *cut into small pieces
  6. Get 1 sheet Abura-age (Fried Thin Tofu)
  7. Prepare 80-100 g ‘Tarako’ OR ‘Mentaiko’ *Salted Pollock Roe with/without Chilli
  8. Prepare 1 Spring Onion *finely shopped

Today I cut Carrot into strips using a vegetable slicer. Wash Rice by stirring it thoroughly in water. Cut Abura-age and Carrot into small pieces. Today I cut Carrot into strips using a vegetable slicer.

Steps to make Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan:
  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.
  2. Cut Abura-age and Carrot into small pieces. Today I cut Carrot into strips using a vegetable slicer.
  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.
  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.
  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.
  6. When the rice is cooked, let it steamed for 10 minutes. Then break the ‘Tarako’ into small pieces and mix gently.
  7. Sprinkle with some finely chopped Spring Onion and enjoy.

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. Place it into the rice cooker's inner pot and add Dashi Stock, Salt, Soy Sauce and Sake (Rice Wine). Add extra Water, if necessary, to make up to the. Abura-age & Carrot Takikomi Gohan Hiroko Liston Melbourne, Australia.

So that’s going to wrap it up with this exceptional food abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!