Pollack Roe Butter Rice recipe - ingredients, nutrition and when to eat it
Pollack Roe Butter Rice is a one-bowl dish made by mixing warm rice with salty pollack roe and rich butter, then serving it with seaweed and egg.
Pollack Roe Butter Rice is a one-bowl dish made by mixing warm rice with salty pollack roe and rich butter, then serving it with seaweed and egg. It is perfect for a busy morning or a simple lunch, with pleasantly popping pollack roe and soft, comforting egg.
Rice bowls · 5 minutes to cook
Nutrition (per 302g serving): 493 kcal · protein 19.1g · carbohydrate 70.6g · fat 13.5g · sodium 613.3mg
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: If the salted pollack roe is very salty, use a little less before mixing it with the rice.
Tips: Melt the butter over low heat instead of heating it over high heat for too long to bring out its rich aroma.
Tips: If you want the egg fully cooked, stir it for about 1 minute longer in the pan.
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Ingredients (1 serving)
- Rice (white rice) — 210 g
- Salted pollock roe — 30 g
- Butter — 10 g
- Egg — 1 pc
- Seaweed — 2 sheet