37 calories (1/2 of recipe); 3.4 g protein; 1.5 g fat; 3.1 g carbohydrate; 2.0 g net carbs; 153 mg sodium (with desalinated mentaiko; 294 mg without desalination); 31 mg cholesterol; 1.1 g fiber
1 small carrot (30 g in photo)
1 small mentaiko spicy salted pollock roe sac (desalinated for 2 hours; 22 g in photo)
1/4 tsp shiokoji salted rice malt
1/3 tsp sesame oil
Cut open mentaiko, and scrape out roe with back of knife.
In a frying pan, heat sesame oil, and saute carrot on medium high heat.
When carrot is tender (bends easily), add moyashi, raise heat to medium, and stir fry.
Make sure chunks come into contact with heat of pan.
Taste, and add shiokoji as necessary (1/4 tsp max).
Ready to serve.
- Desalinate mentaiko ahead of time.
- Desalinated mentaiko has a softly lingering spiciness. If a more direct, clear spiciness is desired, add some red chili pepper.
- After adding moyashi, finish cooking quickly (instead of stopping halfway through) to keep moyashi crisp. Soggy bean sprouts in a stir fry are not very pleasant to eat.