Mentaiko Egg Rice recipe - ingredients, nutrition and when to eat it
Mentaiko egg rice is a one-bowl meal of warm rice topped with savory mentaiko and a rich egg yolk, then mixed together.
Mentaiko egg rice is a one-bowl meal of warm rice topped with savory mentaiko and a rich egg yolk, then mixed together. Add seaweed and sesame oil for extra umami and a nutty aroma; it’s a great fit for a busy lunch or a quick dinner.
Japanese · 5 minutes to cook
Nutrition (per 256g serving): 445.2 kcal · protein 13.8g · carbohydrate 70.6g · fat 10.6g · sodium 375.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mentaiko is already salty, so taste the dish before adding any soy sauce or salt.
Tips: Use a fresh egg, and if raw egg yolk isn’t your preference, replace it with a soft-boiled egg yolk.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Salted pollock roe — 20 g
- Egg yolk — 1 pc
- Nori — 1 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp