Savory Pollack Roe and Potato Stir-fry
Savory Pollack Roe and Potato Stir-fry
Quick and Easy Pollack Roe Potato Stir-fry using Leftover Ingredients
This is a delicious potato stir-fry made with ingredients leftover from making pollack roe potato soup. It’s a fantastic side dish that’s also great mixed with rice! You can even make it spicy according to your preference.
Main Ingredients- 2 medium potatoes
- 1/4 carrot
- 1/2 onion
- 1 pollack roe (mentaiko)
- 1 Korean green chili pepper (optional, for spicy flavor)
Seasoning & Others- 0.5 tsp salt
- A pinch of black pepper
- A pinch of sesame seeds
- A little cooking oil
- 1 tsp butter
- 0.5 tsp salt
- A pinch of black pepper
- A pinch of sesame seeds
- A little cooking oil
- 1 tsp butter
Cooking Instructions
Step 1
First, wash and peel the two medium potatoes. Then, thinly julienne them into about 3mm thick strips. If they are too thick, they will take longer to cook.
Step 2
Soak the julienned potatoes in cold water for about 10 minutes to remove excess starch. This prevents them from sticking together and makes them crisper when stir-fried.
Step 3
Julienne about 1/4 of a carrot into thin strips, similar in thickness to the potatoes. This will add color and texture.
Step 4
Peel and thinly slice half an onion. The onion’s natural sweetness complements the potatoes wonderfully.
Step 5
Rinse the pollack roe gently. Then, use the back of a knife or scissors to carefully remove the outer membrane (the sac), preparing only the roe inside. The membrane can be unpleasant to eat.
Step 6
If you enjoy a bit of heat, finely chop one Korean green chili pepper. You can omit this step if you prefer no spice.
Step 7
Rinse the potato strips that were soaking in water and drain them thoroughly in a colander. Excess water can cause oil to splatter during cooking.
Step 8
Heat a pan with a generous amount of cooking oil. Add 1 teaspoon of butter and let it melt. The butter will enhance the overall flavor.
Step 9
Start by stir-frying the julienned potatoes over high heat. Keep stirring to prevent them from sticking together.
Step 10
Once the potatoes are about halfway cooked, add the julienned carrots and continue to stir-fry. Reduce the heat to medium at this stage. Be careful not to burn the potatoes.
Step 11
When the carrots are almost cooked, add the sliced onions and stir-fry until they become translucent.
Step 12
If the pan seems dry during cooking, add a little more oil. Now, season with 0.5 teaspoon of salt and a pinch of black pepper. Adjust the salt to your taste.
Step 13
As all the vegetables are nearing doneness, add the chopped Korean green chili pepper and mix quickly. Lower the heat to low.
Step 14
Finally, crush the sesame seeds between your palms and sprinkle them over the dish. Turn off the heat immediately to preserve their fresh, nutty aroma.
Step 15
Add the pollack roe to the pan and gently toss it using the residual heat of the pan. Avoid overcooking, as this can make the pollack roe texture dry and crumbly.
Step 16
Transfer the finished pollack roe and potato stir-fry to a nice plate. For an extra touch, you can sprinkle more sesame seeds on top or add a dash of parsley flakes for a more appetizing presentation. Enjoy your meal!
