Pot-Cooked Rice with Pollock Roe and Butter recipe - ingredients, nutrition and when to eat it
This rice is cooked until fluffy in a pot, then topped with pollock roe, butter, and scallions and mixed together before serving.
This rice is cooked until fluffy in a pot, then topped with pollock roe, butter, and scallions and mixed together before serving. Salty pollock roe pairs beautifully with rich butter, making this an easy lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 374g serving): 688.3 kcal · protein 15.4g · carbohydrate 120.6g · fat 13.6g · sodium 448mg
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 is already quite salty, so you don’t need to add salt or soy sauce to the rice.
Tips: If the bottom of the pot looks like it might scorch, add a tablespoon or two of water and lower the heat.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Salted pollock roe — 0.5 pc
- Butter — 1 Tbsp
- Scallions — 1 Tbsp
- Water — 180 ml