Korean Pollock Roe Butter Rice Bowl

Split the membrane of 120 g pollock roe and gently scrape out the eggs.

Break any large pieces into bite-size portions, then keep the chopped chives, seaweed flakes, and sesame seeds ready for topping.

Warm a pan over medium-low heat and melt 10 g of the butter.

When the bubbling calms, add the roe and stir gently for only about 1 minute so the eggs stay moist and lightly popping.

Turn off the heat as soon as the roe looks slightly lighter and smells buttery.

Do not leave it sitting in the hot pan for long, because residual heat can make the eggs dry and grainy.

Divide 2 cups of warm cooked rice between bowls and loosen the surface lightly.

The rice should be hot enough to melt the remaining butter evenly and help the soy sauce coat the grains.

Place the cooked roe and the remaining 10 g butter over the rice.

Drizzle 1 tablespoon soy sauce around the edge instead of pouring it in one spot, so the saltiness spreads more evenly when mixed.

Scatter 2 tablespoons seaweed flakes, 2 tablespoons chopped chives, and 1 teaspoon sesame seeds over the bowl.

Mix from the bottom right before eating, and serve when the butter is no longer visible.