Moyashi to ninjin no mentaiko-itame / stir-fried bean sprouts and carrot with spicy salted pollock roe

A quick stir fry with mentaiko makes a great small addition to a meal or bento. 

1/2 of recipe:
37 calories; 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


<Ingredients>

Handful moyashi mung bean sprouts (cleaned; 120 g in photo)
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


<Directions>
1.

Julienne carrot.
Cut open mentaiko, and scrape out roe with back of knife.

2.

In a frying pan, heat sesame oil, and saute carrot on medium high heat.

3.

When carrot is tender (bends easily), add moyashi, raise heat to medium, and stir fry.

When moyashi is somewhat tender, add mentaiko, and stir.
Make sure chunks come into contact with heat of pan.

4.

Taste, and add shiokoji as necessary (1/4 tsp max).

Stir well.
Ready to serve.

<Notes>

• 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.