Simple Poppy-Textured, Tasty Tarako and Carrots

Name: Simple Poppy-Textured, Tasty Tarako and Carrots
Yield: 3 servings
Cuisine: American
Ingredients: 1 tsp Mirin; 1 Soy sauce; 2 tsp Sesame oil; 1 Tarako (salt-cured pollack or cod roe), large; 1 Carrot, large

cookpad.japan @cookpad_jp

I had this in my o-bento often as a child. It's my mom's style of cooking.
You can eat a bunch of carrots this way.

It's super easy; just cut up the carrots and cook away. Recipe by Erueru286.

I had this in my o-bento often as a child. It's my mom's style of cooking.
You can eat a bunch of carrots this way.

It's super easy; just cut up the carrots and cook away. Recipe by Erueru286.

cookpad.japan @cookpad_jp

I had this in my o-bento often as a child. It's my mom's style of cooking.
You can eat a bunch of carrots this way.

It's super easy; just cut up the carrots and cook away. Recipe by Erueru286.

I had this in my o-bento often as a child. It's my mom's style of cooking.
You can eat a bunch of carrots this way.

It's super easy; just cut up the carrots and cook away. Recipe by Erueru286.

Saved

Ingredients

3 servings

1 tspMirin
1Soy sauce
2 tspSesame oil
1Tarako (salt-cured pollack or cod roe), large
1Carrot, large

Saved

Steps

1

Julienne the carrot. Remove the membrane from the tarako and separate the eggs.
2

Heat the sesame oil in a small sauce pan, and cook carrots. Add mirin and continue cooking.
3

When the carrots become tender, (to the desired degree ) add the tarako and continue cooking.
4

When the tarako changes color, add a bit of soy sauce for added aroma, then it's ready to serve.