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

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

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.

Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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. Prepare 2 cups (*180ml cup) Japanese Short Grain Rice
  2. Prepare 400 ml Dashi Stock *OR 400ml Water & 1 teaspoon Dashi Powder
  3. Make ready 1 tablespoon Sake (Rice Wine)
  4. Prepare 1 tablespoon Soy Sauce
  5. Get 1 small Carrot *cut into small pieces
  6. Get 1 sheet Abura-age (Fried Thin Tofu)
  7. Get 80-100 g ‘Tarako’ OR ‘Mentaiko’ *Salted Pollock Roe with/without Chilli
  8. Make ready 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.

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.

Cut Abura-age and Carrot into small pieces. Today I cut Carrot into strips using a vegetable slicer. 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, Soy Sauce and Sake (Rice Wine).

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 your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!