Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan. It is one of my favorites. This time, 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 well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is something which I’ve loved my whole life. They’re fine and they look fantastic.

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 particular 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. Take 2 cups (*180ml cup) Japanese Short Grain Rice
2. Take 400 ml Dashi Stock *OR 400ml Water & 1 teaspoon Dashi Powder
3. Get 1 tablespoon Sake (Rice Wine)
4. Make ready 1 tablespoon Soy Sauce
5. Make ready 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. Get 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’s going to wrap it up with this special food abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!