Jan 10, 2012

Karasumi Fried Rice - 烏魚子炒飯

Learn about "karasumi" here - click click!

High quality karasumi comes with hefty price tag,
The one I used above is only mediocre, you can tell by its color, especially after roasting. Very good ones will show vibrant orange color in the center after roasted till 50% doneness, and that's how you're supposed to enjoy it - not fully cooked through. The one above was too dry, which explains the dark and dull appearance.

So what to do with leftover karasumi? I've also got some leftover stir fry veggies with soy sauce in the fridge, maybe fried rice will do?

Ingredients (2 to 3 portion)?

1 1/2 cups of white rice
1/2 cup of multigrain rice
1 small pack of karasumi
1 cup of leftover veggie
2 garlic cloves
2 fresh chili pepper
2 1/2 tablespoons of olive oil
Some sea salt
Some freshly ground black pepper
Some dried seaweed flakes
Some toasted black and white sesame seeds


I used white rice and multigrain rice mixture for this recipe to add more nutritional value and a distinct nutty aroma, otherwise simply white rice is fine too.

Peel and finely chop the garlic,
Remove the chili stems and finely chop it,
As for the karasumi, cut into tiny pieces. Be careful, some tiny eggs might start flying everywhere, please proceed with caution.

Drizzle some olive oil in the pan, add in chopped garlic, chili pepper, salt, and pepper,
Easy on the salt since karasumi tends to be quite salty.
Turn to medium low heat and cook till the garlicky aroma comes out, about 1 minute,
The tip here is to use lower heat so you get to bring out the flavor without burning the garlic.

Add the karasumi bits, give it a quick stir,
Add in leftover vegetable, mine has some green veggies, corn, and sliced onion,
Bring up the heat a wee bit,
Mix well, let it cook for about 2 minutes.

Pour in cooked rice, make sure every grain is coated with all other ingredients,
Serve with some dried seaweed flakes and toasted black and white sesame seeds.

Since this wasn't top quality karasumi, I think it's a pretty good way to utilize the salty roe in fried rice. Better than putting it into waste yep?

Cindy's Rating: 7


  1. never heard of karasumi before, I'm intrigued what you cook karasumi with that you have some leftover. Reading about it on wiki seems to say it's rather expensive ingredient for fried rice! non the less, i'm all for food 'indulgence'

  2. To Shannon,

    Thanks for the comment! The one I used here was a gift for my parents. The quality is ok only so I used it as fried rice ingredients muahhaha. The real good ones come with vibrant orange color, very pretty and moist! Mine was kind of dry already!

  3. I was watching a Taiwanese TV show on karasumi and was reminded of your post! It's quite difficult to make. The show cut the karasumi into like cubes for the fried rice application, but I like how your version has it all spread over the rice.

  4. To EatTraelEat~
    Yeah? Thank you so much! It took me a short while to dice up the karasumi into fine bits. I guess roasting them till a little bit dryer than usual helps!

  5. Indeed, frying rice is not a waste for this batch of 烏魚子.

  6. To Tigerfish~
    Better than having these fish roe goes to waste!