How to Prepare Award-winning Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan. It is one of my favorites food recipes. 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 favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is something which I’ve loved my entire life.

Abura-age (油揚げ), is a Japanese food product made from twice-fried soybeans. Abura-age is often used to wrap inari-zushi (稲荷寿司), and is added to miso soup. Abura age Tofu frito para Inarizushi. Aburaage is Japanese deep-fried tofu pouches made from soybeans.

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. Take 2 cups (*180ml cup) Japanese Short Grain Rice
2. Get 400 ml Dashi Stock *OR 400ml Water & 1 teaspoon Dashi Powder
3. Take 1 tablespoon Sake (Rice Wine)
4. Prepare 1 tablespoon Soy Sauce
5. Make ready 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. Get 1 Spring Onion *finely shopped

It has a mild soy flavor and a spongy texture and absorbs seasonings well. Wikipedia Article About abura-age on Wikipedia. Aburage (properly called abura-age = 油揚げ) is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying it.

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.

Aburage (properly called abura-age = 油揚げ) is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying it. Cut a piece of Abura-age is very delicate. Best Seller in Air Tool Hose Reels. See recipes for Cooked rice with clams and deep-fried bean curd (aburaage) too.

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 am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!