Pollock Roe and Tofu Rice Bowl Lunchbox recipe - ingredients, nutrition and when to eat it
This one-bowl lunchbox tops warm rice with soft tofu and the salty, savory flavor of pollock roe.
This one-bowl lunchbox tops warm rice with soft tofu and the salty, savory flavor of pollock roe. A sprinkle of seaweed flakes and sesame oil brings out a nutty aroma, making it an easy lunch.
Lunchbox & quick meals · 10 minutes to cook
Nutrition (per 345g serving): 491.1 kcal · protein 20.8g · carbohydrate 73.1g · fat 11.9g · sodium 469.1mg
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: Pollock roe varies in saltiness by brand, so start with a small amount, taste, and add more as needed.
Tips: For a lunchbox, pack the seaweed flakes separately and sprinkle them on just before eating to preserve their crisp aroma.
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Ingredients (1 serving)
- White rice — 1 bowl
- Myeongranjeot (salted pollock roe) — 25 g
- Tofu — 100 g
- Crumbled roasted seaweed — 2 g
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp