Korean Pollock Roe Butter Rice Bowl
Lightly seared pollock roe and a knob of butter are placed on steaming rice and mixed together just before eating. The salty intensity of the roe meets the creamy richness of melted butter, creating a concentrated umami flavor that coats every grain. Cooking the roe for only about a minute in butter keeps its texture from turning dry and crumbly. A garnish of seaweed flakes, chopped chives, and sesame seeds rounds out the bowl with nutty fragrance and a touch of crunch.
Adjust Servings
Instructions
- 1
Remove membrane from roe and cut into bite-size pieces.
- 2
Melt half the butter and cook roe briefly for 1 minute.
- 3
Place warm rice into bowls.
- 4
Top with cooked roe and remaining butter.
- 5
Drizzle soy sauce and garnish with seaweed, chives, and sesame.
- 6
Mix well right before eating.
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