Pollock Roe Steamed Egg: Rich Umami, Velvety Texture
The Joy of Pollock Roe Popping in Your Mouth! A Silky, Umami-Packed Steamed Egg Custard that Both Kids and Adults Will Adore!
Introducing a steamed egg dish that boasts a deeper, more profound umami flavor than a simple salted version, thanks to the addition of pollock roe. The delightful pop of the roe pearls adds a unique texture, elevating this humble dish into something truly special. It’s sure to become a beloved side dish at any meal.
Main Ingredients- 3 Fresh Eggs
- 1.5 Tbsp Pollock Roe (roe only, membrane removed)
- 300ml Water
- A small amount of chopped green onion or scallion for garnish
Seasoning & Flavor- 1 pinch Salt (adjust based on the saltiness of the roe)
- 1 tsp Sesame Oil
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 1 pinch Salt (adjust based on the saltiness of the roe)
- 1 tsp Sesame Oil
- 1 Tbsp Cooking Wine (Mirin or Sake)
Cooking Instructions
Step 1
Let’s start with preparing fresh ingredients. Finely chop the green onions or scallions after washing them thoroughly. For the pollock roe, gently scrape the roe from the membrane using the back of a knife, collecting only the pearls. Set aside about 2/3 of the roe for mixing into the custard, and reserve the rest for garnish.
Step 2
To ensure a wonderfully smooth texture, crack 3 fresh eggs into a medium-sized bowl. Gently whisk them until the yolks and whites are well combined, being careful not to create too much foam.
Step 3
Now, let’s create the perfect flavor balance. Add 300ml of water to the bowl with the whisked eggs. Incorporate 1 pinch of salt (omit this if your pollock roe is already quite salty!), 2/3 of the prepared pollock roe, 1 Tbsp of cooking wine, and 1 tsp of sesame oil for a nutty aroma. Gently stir with a spatula or chopsticks, just enough to combine everything without generating excess bubbles. This ensures an even texture.
Step 4
We’re moving to a crucial step for achieving that silky smooth custard: the double-boiling preparation. Fill a pot with a generous amount of water and bring it to a boil. Once the water is simmering, carefully place the bowl containing the egg mixture into the pot. It’s best to use a steamer rack or trivet so the bowl doesn’t directly touch the bottom of the pot.
Step 5
Temperature control and gentle stirring are key! Cover the pot with a lid. Every 2-3 minutes, gently stir the egg mixture from the bottom up using a spatula. This prevents the eggs from curdling and ensures a consistently soft, velvety texture throughout the steamed egg.
Step 6
After steaming for about 6 minutes, when the egg mixture starts to look softly set and slightly curdled (mong-geul mong-geul), it’s time to add the delightful pop of the pollock roe. Sprinkle the reserved pollock roe pearls evenly over the partially cooked egg custard.
Step 7
This is the final cooking stage. After adding the roe, replace the lid and continue to steam over low heat until the egg is completely set. To check for doneness, insert a skewer or toothpick; if it comes out clean, the steamed egg is ready.
Step 8
Carefully transfer the finished pollock roe steamed egg to a serving dish. Garnish with the finely chopped green onions or scallions you prepared earlier. Savor the wonderful harmony of the popping roe and the incredibly soft, delicate egg custard! (Find more recipes at https://www.instagram.com/happy_oneul)
