Pollock Roe, Tofu, and Zucchini Stew recipe - ingredients, nutrition and when to eat it
This stew simmers pollock roe, tofu, and zucchini in a rich, savory broth. The roe's salty umami pairs with the zucchini's gentle sweetness, making it a great…
This stew simmers pollock roe, tofu, and zucchini in a rich, savory broth. The roe's salty umami pairs with the zucchini's gentle sweetness, making it a great match for a bowl of rice. It's just right when you're in the mood for a filling dinner.
Soups & stews · 20 minutes to cook
Tips: Pollock roe can break apart if boiled hard for too long, so add it after the vegetables are cooked and simmer gently over low heat.
Tips: Pollock roe varies in saltiness. Taste before adding more seasoning to keep the stew from becoming too salty.
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Ingredients (1 serving)
- Salted Pollock Roe — 35 g
- Tofu — 100 g
- Zucchini — 0.3 pc
- Onion — 0.2 pc
- Green Onion — 0.2 stalk
- Garlic — 1 clove
- Korean Red Pepper Flakes — 0.5 tsp
- Dashi stock — 300 ml
- Water — 100 ml