Easiest Way to Make Gordon Ramsay Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan is something which I’ve loved my entire life. They’re fine and they look wonderful.

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 particular recipe, we must prepare a few components. You can have abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Abura-age, Carrot & ‘Tarako’ (Pollock Roe) Takikomigohan:

1. Take 2 cups (*180ml cup) Japanese Short Grain Rice
2. Prepare 400 ml Dashi Stock *OR 400ml Water & 1 teaspoon Dashi Powder
3. Prepare 1 tablespoon Sake (Rice Wine)
4. Prepare 1 tablespoon Soy Sauce
5. Get 1 small Carrot *cut into small pieces
6. Get 1 sheet Abura-age (Fried Thin Tofu)
7. Take 80-100 g ‘Tarako’ OR ‘Mentaiko’ *Salted Pollock Roe with/without Chilli
8. Make ready 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 exceptional food abura-age, carrot & ‘tarako’ (pollock roe) takikomigohan recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!