Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Wrap Abura-age (Fried Thin Tofu) with paper towel and warm in the microwave. Then press it to remove excess oil if required. Cut Abura-age and Carrot into small pieces. Today I cut Carrot into strips using a vegetable slicer.

Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is something which I’ve loved my entire life. They are nice and they look fantastic.

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

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). 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.

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. 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 special food abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!