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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is something that I have loved my entire life.

Abura-age & Carrot Takikomi Gohan is something which I've loved my entire life. To get started with this recipe, we must first prepare a few components. Here is how you can achieve that.

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

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

Place Abura-age and Carrot pieces over the rice evenly. Press 'COOK' button to start cooking. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds on top and enjoy. I started writing my recipes to pass them on to my children.

Instructions 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.

Abura-age & Carrot Takikomi Gohan Hiroko Liston Melbourne, Australia. This is one of the traditionally popular 'Takikomigohan' dishes in Japan, but I didn't cooked it for a long time. Because it was too hard to find Abura-age (Fried Thin Tofu) in Australia. Cut Abura-age and Carrot into small pieces. Today I cut Carrot into strips using a vegetable slicer.

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