Pollock Roe and Egg Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by placing salty pollock roe and soft eggs over warm rice and mixing them together.
This one-bowl dish is made by placing salty pollock roe and soft eggs over warm rice and mixing them together. It’s great for a busy breakfast or a quick lunch or dinner, and sesame oil and scallions bring out a warm, nutty aroma.
Rice bowls · 8 minutes to cook
Nutrition (per 302.5g serving): 468.3 kcal · protein 18.1g · carbohydrate 70.4g · fat 10.9g · sodium 513.2mg
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 can become dry if cooked for too long, so gently warm it with the heat of the rice for a softer texture.
Tips: Cook the eggs until tender and slightly moist rather than fully set so they mix well with the rice.
Tips: The saltiness of pollock roe varies by brand, so it’s best not to add soy sauce or salt until after tasting.
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Ingredients (1 serving)
- White rice — 210 g
- Salted pollock roe — 25 g
- Egg — 1 pc
- Scallions — 10 g
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp