Japanese · Dinner
Cod Roe Rice Bowl
Steamed short-grain rice topped with seared cod roe that's broken into glossy curls, finished with butter, a raw egg yolk, shredded nori, and scallion. The roe brings salty brine and pop; butter melts through warm rice; soy sauce rounds out the umami seasoning.
$6
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
388Calories
23.8gProtein
20.1gFat
31.4gCarbs
0.8gSugar
1.1gFiber
1287mgSodium
485mgChol
6.8gSat Fat
298mgPotassium
58mgCalcium
2.4mgIron
5.2mcgVitamin B12
1.8mgVitamin C
pescatarian
low-calorie
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
pat the cod roe sac dry. Score it lightly along one side so it does not burst when searing.
2
Sear
heat the vegetable oil in a small nonstick pan over medium-high heat. Sear the roe 45 seconds per side until the surface turns opaque pale pink and firms.
3
Build
mound the hot rice into a bowl. Dot butter over top, then scatter seared roe, shredded nori, and sliced scallion.
4
Plate
top with the raw egg yolk and sesame seeds, then drizzle soy sauce over everything.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g cod roe (tarako or mentaiko)
- 1 1/2 cup300g cooked short-grain white rice
- 22 sheet nori
- 2 tsp2 tsp butter
- 2 tsp2 tsp soy sauce
- 22 scallion
- 22 egg yolk
- 1 tsp1 tsp sesame seeds, toasted
- 1 tsp1 tsp vegetable oil
