Pollock Roe and Carrot Stir-fry: A Delightful Pop of Flavor
[Side Dish] Pollock Roe and Carrot Stir-fry: The Perfect Sweet & Salty Combination with a Satisfying Pop!
We’ve created a simple, mouth-watering side dish by adding low-sodium pollock roe to fresh carrots, which are delicious even when eaten raw. The popping roe adds a delightful texture and a savory-sweet flavor that will have you reaching for more. This addictive side dish is incredibly easy to make and perfect for everyday meals, especially when you want a quick yet flavorful addition to your rice.
Main Ingredients- 300g fresh carrots
- 1 low-sodium pollock roe sac (approx. 50g)
Seasonings & Others- 1 Tbsp cooking oil
- 1 tsp salt (or adjust to taste)
- 1/2 Tbsp cooking wine (mirin)
- 1/2 Tbsp perilla oil
- A pinch of sesame seeds (for garnish)
- 1 Tbsp cooking oil
- 1 tsp salt (or adjust to taste)
- 1/2 Tbsp cooking wine (mirin)
- 1/2 Tbsp perilla oil
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the carrots thoroughly. Then, julienne them into approximately 7cm lengths. This cutting method will ensure a pleasant texture after stir-frying.
Step 2
Prepare the low-sodium pollock roe. Gently score the sac lengthwise with the back of a knife to help open it. Cutting it in half will make it easier to extract the roe.
Step 3
Using a thin-edged tool like a butter knife or the back of a spoon, carefully scrape the roe out of the sac, avoiding the membrane. Discard the sac.
Step 4
Heat 1 Tbsp of cooking oil in a pan over medium heat. Once the pan is warm, reduce the heat to medium-low.
Step 5
Add the julienned carrots to the heated pan.
Step 6
Stir-fry the carrots lightly for about 2-3 minutes, or until they are slightly softened but still retain a bit of their crispness. Be careful not to overcook them, as they can become mushy.
Step 7
Add 1 tsp of salt to the sautéed carrots and stir gently to combine. This will season the carrots nicely.
Step 8
Now, add the prepared pollock roe to the pan.
Step 9
To eliminate any potential fishy odor from the roe and enhance its flavor, add 1/2 Tbsp of cooking wine (mirin). Using mirin, which has a slight sweetness, is preferable to sake for this dish.
Step 10
It’s important to stir-fry everything quickly! The pollock roe will separate into individual pearls and cook to a white color almost immediately upon heating. Stir gently with chopsticks or a spatula for less than a minute to incorporate everything.
Step 11
For a final touch of nutty aroma, drizzle 1/2 Tbsp of perilla oil into the pan.
Step 12
Give it one last gentle stir to mix in the perilla oil, then immediately turn off the heat. Your delicious Pollock Roe and Carrot Stir-fry is ready in no time!
Step 13
Transfer the finished stir-fry to a serving plate. Garnish generously with sesame seeds and enjoy this delightful dish with your favorite meal!
