Simple Poppy-Textured, Tasty Tarako and Carrots

Simple Poppy-Textured, Tasty Tarako and Carrots

An easy side dish. For times when you need one more side dish or an item for your bento. You can eat a lot of carrots this way.

Ingredients: 2 to 3 servings

1, large
Tarako (salt-cured pollack or cod roe)
1, large
1 teaspoon
Soy sauce
As needed
Sesame oil
2 teaspoons


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.

Story Behind this Recipe

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.