Microwave Mentaiko Seasoned Pollock Roe: Quick & Flavorful
Easy Mentaiko Seasoning, Mentaiko Steam, Mentaiko Bibimbap Recipe
Mentaiko, or seasoned pollock roe, is delicious no matter how you prepare it! Try this simple mentaiko seasoning made by lightly steaming it in the microwave. It’s fantastic wrapped in seaweed, and it makes a delicious mentaiko bibimbap when mixed with green onions and chili peppers. This recipe offers a quick and flavorful way to enjoy mentaiko, perfect for a busy day.
Main Ingredients
- 120g Mentaiko (seasoned pollock roe)
- 1 Tbsp Sesame oil (for cooking)
- Sesame seeds
- 1 Cheongyang chili pepper (optional, adjust for spice)
- 2-3 Green onions (optional, for bibimbap)
Seasoning
- 0.5 Tbsp Gochugaru (Korean chili powder)
- 0.5 Tbsp Minced garlic
- 1 Tbsp Mirin or Soju (to remove odor and tenderize)
- 0.5 Tbsp Maesilcheong (plum syrup, for sweetness)
- 1 Tbsp Sesame oil (for finishing)
- Sesame seeds
- 0.5 Tbsp Gochugaru (Korean chili powder)
- 0.5 Tbsp Minced garlic
- 1 Tbsp Mirin or Soju (to remove odor and tenderize)
- 0.5 Tbsp Maesilcheong (plum syrup, for sweetness)
- 1 Tbsp Sesame oil (for finishing)
- Sesame seeds
Cooking Instructions
Step 1
If using frozen mentaiko, it’s easier to peel the skin. Make shallow lengthwise slits along the skin of the mentaiko, about 1cm apart. This helps separate the roe from the membrane.
Step 2
Gently grip the edge of the skin near the slits with your fingernail or the tip of a knife and carefully pull towards the roe. The skin should come off cleanly. If using fresh (refrigerated) mentaiko, the skin might be tougher, so use a knife to gently scrape out only the roe. Removing the skin is key for a tender and pleasant seasoned dish.
Step 3
Finely mince the Cheongyang chili pepper for the mentaiko seasoning itself. If you plan to make mentaiko bibimbap, thinly slice green onions and crisp vegetables like cucumbers or carrots. These additions will greatly enhance the flavor and texture of the bibimbap. Adjust the amount of chili pepper according to your spice preference.
Step 4
In a microwave-safe bowl, combine the prepared mentaiko roe, gochugaru, minced garlic, mirin (or soju), and maesilcheong. (The sesame oil will be added later.) If you are using pre-seasoned mentaiko, you can reduce or omit the gochugaru. Do not mix the ingredients yet. Cover the bowl with a microwave-safe lid or plastic wrap, poking 3-4 holes with a fork. Microwave on high for 1 minute.
Step 5
After 1 minute, the mentaiko will be lightly cooked. Stir the ingredients thoroughly to combine. Microwave for another 1 minute. Be careful not to overcook, as this can make the mentaiko dry and tough. A total cooking time of 2 to 2 minutes and 30 seconds is ideal for a tender texture.
Step 6
Once cooked, remove from the microwave and stir in the minced Cheongyang chili pepper, sesame seeds, and 1 Tbsp of sesame oil for the finishing touch. You can also add chopped green onions here for extra aroma, if desired. Gently mix everything together. Your delicious seasoned mentaiko is ready! Enjoy it wrapped in seaweed, served over rice, or as part of a bibimbap.
