Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is something that I’ve loved my whole life. They are fine and they look wonderful.

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.

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

Abura-age & Carrot Takikomi Gohan 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. If you like traditional Japanese cuisine's delicate flavour, you will enjoy this dish. Place Abura-age and Carrot pieces over the rice evenly.

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.

If you like traditional Japanese cuisine's delicate flavour, you will enjoy this dish. Place Abura-age and Carrot pieces over the rice evenly. Press 'COOK' button to start cooking. Place Abura-age and Carrot pieces over the rice evenly. Press 'COOK' button to start cooking.

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