Savory Pollack Roe Rice Cooked in a Pot
Na Hon San Park Na Rae’s Pollack Roe Rice: A Chef’s Secret Touch Added
I’ve recreated the Pollack Roe Rice that Park Na Rae showcased on ‘I Live Alone’ using ingredients readily available at home.
Ingredients
- 1 cup rice or mixed grains
- 1 cup vegetable broth or kelp water
- 1 Tbsp butter
- 100g pollack roe (mentaiko)
- 1 handful of seaweed stems (or sea grapes)
- A pinch of minced garlic
- A pinch of soy sauce
- A pinch of perilla oil or sesame oil
- A splash of cooking wine (mirin or sake)
- 4 stalks of green onion
Cooking Instructions
Step 1
First, wash the rice or mixed grains thoroughly and soak them for about 30 minutes. In a pot, melt 1 tablespoon of butter over medium-low heat, then add the soaked rice and stir-fry until the grains become translucent. Gently stir to avoid breaking the rice grains.
Step 2
Once the rice is sufficiently stir-fried, add 1-2 tablespoons of seasoned soy sauce (or mentsuyu) and continue to stir-fry to enhance the flavor. Stir-fry until the soy sauce coats the rice grains.
Step 3
Next, pour in 1 cup of the prepared vegetable broth or kelp-infused water. You can use anchovy-kelp broth, mushroom broth, or store-bought vegetable broth. Using broth instead of plain water will deepen the flavor of the rice.
Step 4
Bring to a boil over high heat. Once the liquid starts to bubble vigorously, reduce the heat to low, cover the pot with a lid, and let the rice cook. Cover immediately once it starts boiling and then reduce the heat.
Step 5
Heat control is crucial for pot rice. After boiling on high heat, quickly switch to low heat and let it steam for about 10-12 minutes. Check the rice periodically by lifting the lid to adjust the heat as needed. (Be careful not to burn the bottom!)
Step 6
While the rice is cooking, prepare the other ingredients. Rinse the sea grapes (or seaweed stems) under running water and soak them in water for about 5 minutes, then squeeze out excess water. In a bowl, combine the seasoning ingredients (a pinch of minced garlic, a pinch of soy sauce, 1 teaspoon of cooking wine, a pinch of perilla oil/sesame oil) and mix well with the soaked sea grapes (or seaweed stems) after squeezing out the water to marinate them.
Step 7
When the liquid has mostly evaporated (while the rice is still cooking), lift the lid and evenly spread the marinated sea grapes (or seaweed stems) over the rice. Carefully place them so as not to mash the rice grains.
Step 8
Gently rinse the pollack roe under running water, separate the membrane, and soak it in 1 teaspoon of cooking wine for about 5 minutes to remove any fishy odor. Melt 1/2 tablespoon of butter in a pan, then add the pollack roe that has soaked in cooking wine. Sear it tataki-style, just until the surface is lightly cooked, keeping the inside moist.
Step 9
When the rice is almost done, artfully arrange the seared pollack roe on top of the rice. Cover with the lid and let it steam over low heat for about 5 minutes. This allows the pollack roe to cook through and its color to become vibrant.
Step 10
This step is incorporated into steps 7 and 8. The sea grapes are added when the rice is nearly done, and the pollack roe is added during the steaming process to ensure all ingredients cook harmoniously.
Step 11
Once the rice is cooked, sprinkle finely chopped green onions over the top. Finally, drizzle with perilla oil or sesame oil to your preference. I mixed perilla oil and sesame oil half and half, which further enhanced the nutty aroma. Enjoy mixing and eating!
