Mentaiko Omelet Rice Bowl recipe - ingredients, nutrition and when to eat it
This Japanese rice bowl is topped with warm rice, a fluffy rolled omelet, and savory mentaiko.
This Japanese rice bowl is topped with warm rice, a fluffy rolled omelet, and savory mentaiko. The little bursts of roe between the soft layers of egg make it a lovely choice for a quick lunch or dinner.
Japanese · 20 minutes to cook
Nutrition (per 365g serving): 547 kcal · protein 24.2g · carbohydrate 74.1g · fat 14.8g · sodium 589.8mg
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: The mentaiko will season the eggs as it cooks, so there’s no need to add salt.
Tips: Pour the egg mixture in thin layers instead of all at once to make it easier to roll into a fluffy omelet.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Egg — 2 pc
- Salted pollock roe — 25 g
- Milk — 1 Tbsp
- Mirin — 1 tsp
- Cooking oil — 1 tsp
- Scallion — 1 Tbsp