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編碼 : REC924
庫存信息 : 15
運輸重量：0.30kg
有效期 : 2026年12月
價格： NZ$20.99 *
明太子(微辣)
Frozen Seasoned Pollack Roe Mentaiko Paste (spicy)
香辣濃郁、下飯又開胃！
和風辛口明太子（可生食） 採用刺身等級處理，保留鱈魚卵的鮮嫩口感與粒粒分明的彈性。以日式和風辛口醬料醃製，微辣中帶有鮮味與香氣層次，開盒解凍後即可生食，無論直接享用或搭配料理都讓人一吃上癮。
細緻的魚卵口感，搭配溫和辣度，是飯、麵、丼物、下酒菜或日式料理的完美搭配。
商品特色
可生食等級：刺身等級處理，品質安全、解凍即享
和風微辣風味：香辣不嗆、鹹香平衡，層次豐富
粒粒分明口感：魚卵飽滿、滑嫩、入口香氣四溢
用途多變：拌飯、拌麵、明太子飯糰、手卷、壽司、沙拉、佐酒都適合
簡單即享受：零廚藝也能快速做出日式居酒屋級美味
想讓料理瞬間升級？
一口和風辛口明太子，立刻喚醒味蕾，讓日常餐桌充滿日本居酒屋的鮮辣魅力。
【料理建議】
【明太子白醬烏龍麵 / 義大利麵】
★作法★
在碗裡將明太子與日式美乃滋（或鮮奶油）、融化奶油、少許日式醬油拌勻。拌入剛煮好、熱騰騰的烏龍麵或義大利麵，利用麵的餘溫將醬汁融化包裹住麵條。
★點綴★
最後撒上大量的切細海苔絲與青蔥，擠上一點點檸檬汁提鮮，這是日本洋食咖啡廳點單率第一名的經典。
【明太子烤飯糰】
★作法★
將白飯捏成三角形，表面刷上一層薄薄的醬油，下鍋煎或進烤箱烤到兩面微焦。接著在表面抹上一層厚厚的明太子醬（明太子加少許美乃滋調勻），再送進烤箱以高溫炙烤 1-2分鐘，直到明太子表面呈現微微金黃、香氣爆發即可。
【明太子焗烤山藥 / 馬鈴薯】
★作法★
將日本山藥或馬鈴薯切成約 1 公分厚的片狀。將明太子與日式美乃滋以 1:2的比例混合均勻，厚厚地抹在山藥或馬鈴薯片上。
送進烤箱或氣炸鍋以 200°C 烘烤約 8-10 分鐘，直到表面焦黃冒泡，山藥的清脆（或馬鈴薯的綿密）與明太子的濃郁是絕配！
【明太子玉子燒】
★作法★
在製作日式蛋捲（玉子燒）時，在倒數第二層或最後一層的蛋液中心，鋪上明太子，然後將蛋液捲起包覆。切開後，黃澄澄的嫩蛋包裹著粉紅色的明太子，視覺與口感層次都非常豐富。
【 明太子法國麵包抹醬】
★作法★
軟化的軟質奶油（或美乃滋）與明太子魚子拌勻。均勻抹在切片的法國麵包上，進烤箱烤 3-5 分鐘至表面微微冒油、麵包邊緣酥脆，就是香氣逼人的明太子麵包。
【經典茶泡飯 (Ochazuke)】
★作法★
準備一碗白飯，放上一匙明太子，鋪上海苔絲、鮭魚碎或青蔥。最後淋上熱騰騰的煎茶、玄米茶或是用昆布柴魚高湯，讓熱湯將明太子表面燙至微熟，鮮美去腥，非常適合當作宵夜或解酒小點。
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