Pollock Roe and Cabbage Rice Bowl: A Delicious Harmony
Pollock Roe and Cabbage Rice Bowl: A Delicious Harmony
Quick & Easy Pollock Roe and Cabbage Rice Bowl
Craving pollack roe and avocado rice bowls but don’t have avocados? This rice bowl uses cabbage as a fantastic substitute, offering a delightful texture and flavor combination. It’s a simple yet satisfying dish perfect for a quick meal or a delightful treat.
Main Ingredients- 1/4 head of fresh cabbage
- 1 small onion
- 3 pieces of salted pollack roe
- 4 tablespoons of sweet corn (thawed if frozen)
- 2 fresh eggs
- A pinch of shredded seaweed (gim)
Special Sauce- 1 tablespoon soy sauce
- 1 tablespoon low-calorie mayonnaise
- 0.5 tablespoon stevia sugar
- 0.5 tablespoon wasabi
- 1 tablespoon soy sauce
- 1 tablespoon low-calorie mayonnaise
- 0.5 tablespoon stevia sugar
- 0.5 tablespoon wasabi
Cooking Instructions
Step 1
First, thoroughly wash and prepare the onion and cabbage. Thinly slice the onion and finely shred the cabbage. Heat a little oil in a pan over medium heat and sauté the sliced onion and cabbage until they become translucent. You’ll notice a sweet aroma as the cabbage wilts.
Step 2
Once the onion and cabbage are softened and well-cooked, add half a tablespoon of oyster sauce to enhance the flavor. Continue to stir-fry for another 2-3 minutes, allowing the oyster sauce to fully coat the ingredients. Be mindful of the heat to prevent burning.
Step 3
Now, let’s make the special sauce that makes this bowl so delicious! In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of low-calorie mayonnaise, 0.5 tablespoon of stevia sugar, and 0.5 tablespoon of wasabi. Whisk until smooth to create a creamy sauce. Adjust the amount of wasabi to your preference.
Step 4
Prepare the pollack roe by cutting it into bite-sized pieces. To minimize the roe from spilling out, gently cut it with the tip of your knife. The delightful popping texture of the pollack roe is a key highlight of this dish.
Step 5
In another pan, heat a generous amount of cooking oil and fry the eggs to your liking – sunny-side up or over easy. A nicely fried egg will enhance both the appearance and taste of your rice bowl.
Step 6
Next, fill a rice bowl with warm, cooked rice. Gently spread the rice to prevent it from clumping.
Step 7
Generously top the rice with the freshly stir-fried sweet cabbage and onion mixture. The warmth from the cooked vegetables will meld beautifully with the rice.
Step 8
Then, artfully arrange the prepared pollack roe pieces on top of the cabbage. The vibrant appearance of the individual roe pearls will surely whet your appetite.
Step 9
Add the sweet corn kernels for an extra burst of sweetness and texture. If using frozen corn, thaw it by soaking it in cold or warm water beforehand. The popping corn adds a delightful element.
Step 10
Sprinkle a pinch of shredded seaweed (gim) over the bowl for added aroma. At this stage, drizzle about 1-2 tablespoons of the prepared special sauce in a zigzag pattern over the bowl. This will help the sauce bind all the ingredients together for a more cohesive and delicious taste.
Step 11
Finally, carefully place the perfectly fried egg on top of the rice bowl. Your visually appealing and incredibly tasty Pollack Roe and Cabbage Rice Bowl is now complete! Break the egg and mix everything together for a truly delightful meal.
