If you have some leftover ‘Tarako’ OR ‘Mentaiko’ (Salted Pollock Roe) and looking for a way to use it up, try this super simple stir-fry. ‘Umami’ and saltiness, and also spiciness if you use ‘Mentaiko’, come from the Salted Pollock Roe, what you have to do is just stir-fry. This dish is perfect to eat with freshly cooked rice, but also great for drinking.


4 Servings


1 tablespoon Oil *I used Sesame Oil
2 Carrot *about 250g, cut into thin strips
Chilli Flakes *optional

60 to 80g ‘Tarako’ OR ‘Mentaiko’ *Salted Pollock Roe with/without Chilli
1 tablespoon Sake (Rice Wine)
1 teaspoon Soy Sauce
*Note: Do not add Sugar as sweetness comes from Carrots

  1. Remove the skin from ‘Tarako’ (OR ‘Mentaiko’) OR squeeze the roe out, and place the roe in a small bowl. Add Sake (Rice Wine) and Soy Sauce, and mix to combine.
  2. Heat Oil in a frying pan over medium heat, cook Carrot (and some Chilli Flakes if you add). When softened, reduce the heat to low, add the sauce, and mix to combine.