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Simple Poppy-Textured, Tasty Tarako and Carrots

1 tsp Mirin
1 Soy sauce
2 tsp Sesame oil
1 Tarako (salt-cured pollack or cod roe), large
1 Carrot, large


Julienne the carrot. Remove the membrane from the tarako and separate the eggs. Heat the sesame oil in a small sauce pan, and cook carrots. Add mirin and continue cooking. When the carrots become tender, (to the desired degree ) add the tarako and continue cooking. When the tarako changes color, add a bit of soy sauce for added aroma, then it's ready to serve.

Source: cookpad.com