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Japanese

Grilled Tarako

Yaki tarako — salted pollock roe sacs brushed with sake and grilled until just set, served on hot short-grain rice with grated daikon and nori. A classic Japanese breakfast and late-night rice bowl, where the roe stays creamy in the middle and turns pale and fragrant at the edges.

BreakfastLunch & dinnerUnder 400 kcalUnder 30 min
14 min6 prep · 8 cookEasy294 kcalper serving
Grilled Tarako

Method

  1. Take 2 sacs of salted pollock roe from the fridge 10 minutes before cooking and pat the sacs completely dry with kitchen paper, handling them gently so the membrane stays intact. Prick each sac four or five times with a cocktail stick — this stops the eggs bursting through the skin on the heat.
  2. Brush the sacs all over with 1 tsp of sake to lift any raw saltiness, then with 1 tsp of toasted sesame oil so they colour evenly and do not stick.
  3. Heat the grill to medium-hot and set the shelf about 12 cm from the element, or heat a small non-stick frying pan over medium-low heat. Grill the roe for 3 minutes, turn carefully with a fish slice, and give it another 3 minutes: the surface should be pale, opaque and just blistered, while the centre stays creamy. Do not let it cook through to a dry, crumbly middle.

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Per serving

294kcal
6gprotein
54gcarbs
5gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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