Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, japanese carrot fry with fish egg. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Japanese Carrot Fry with fish egg. I made carrot fry with seasoned cod fish egg. Sometimes I cook with Tarako salted fish egg. Fry carrot with sesame oil and put.
Japanese Carrot Fry with fish egg is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Japanese Carrot Fry with fish egg is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook japanese carrot fry with fish egg using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Carrot Fry with fish egg:
- Get 200 g shredded carrot
- Take 1 teaspoon Dashi powder (Japanese fish bouillon powder)
- Make ready 30 g seasoned egg fish or Tarako salted egg fish
- Get 1 tablespoon sesame oil
White miso generates the best result, but red and mixed miso work too. Vegetables - pumpkin, carrot, eggplant, sweet potato, burdock, lotus root, shiitake mushrooms, shiso (Japanese perilla) leaves. Of those, prawn (shrimp) is no doubt the most popular ingredient. Oily fish and flaky fish are not suitable.
Instructions to make Japanese Carrot Fry with fish egg:
- Shred cartot
- Cut egg fish
- Fry carrot with sesame oil and put egg fish and season with Dashi powder
Of those, prawn (shrimp) is no doubt the most popular ingredient. Oily fish and flaky fish are not suitable. Among the Japanese people, the most popular vegetable ingredients are pumpkin and sweet potato. Satsuma age is a deep-fried fish cake. It is available plain made with simple white fish, or mixed with other ingredients such as vegetables (carrots or gobo burdock root) or seafood to create different flavors of satsuma age.
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