Korean Mentaiko Butter Grilled Cod Roe

Check 200 g salted pollock roe for any torn spots, then gently press away excess surface moisture with a paper towel.

Leave the sacs whole for a neater finish, or cut them in half for easier serving.

Set a small pan over low heat and add 20 g butter.

Let it melt slowly, without browning hard, then tilt the pan so the foaming butter spreads evenly across the bottom.

Place the roe on the melted butter and leave it undisturbed for the first 2 minutes.

Keep the heat low the whole time, because stronger heat can split the thin membrane and spill the eggs.

When the underside looks lightly golden and set, roll the roe carefully with a spoon or tongs.

Spoon the butter over the top as it cooks, and continue for about 3 minutes more.

Turn off the heat once the outside is lightly cooked all around and the inside still feels moist, before it becomes firm.

Do not leave it sitting in the hot pan, or residual heat will make it saltier and dry.

Transfer the roe to a plate, spoon over a little of the butter from the pan, and scatter 5 g finely chopped parsley on top.

Serve warm, when the buttery aroma is clear and the salty roe tastes balanced.