‘Tarako’ is salted Pollock Roe. When it is salted with Chilli, it is called ‘Mentaiko’. They are quite popular in Japan and used for many dishes. Today I added ‘Mentaiko’, that is salted with Chilli, to my favourite ‘Abura-age & Carrot Takikomigohan’. It was DELICIOUS!!!
2 cups (*180ml cup) Japanese Short Grain Rice
400ml Dashi Stock *OR 400ml Water & 1 teaspoon Dashi Powder
1 tablespoon Sake (Rice Wine)
1 tablespoon Soy Sauce
1 small Carrot *cut into small pieces
1 sheet Abura-age (Fried Thin Tofu)
80 to 100g ‘Tarako’ OR ‘Mentaiko’ *Salted Pollock Roe with/without Chilli
1 Spring Onion *finely shopped
- Wrap Abura-age with paper towel and warm in the microwave. Then press it to remove excess oil if required. This process is optional.
- 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). Add extra Water, if necessary, to make up to the 2-cups-marking. Gently stir.
- 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.
- When the rice is cooked, let it steamed for 10 minutes. Then break the ‘Tarako’ into small pieces and mix gently.
- Sprinkle with some finely chopped Spring Onion and enjoy.
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