Creamy Avocado and Pollack Roe Rice Bowl
An Appetizing Avocado and Pollack Roe Rice Bowl Recipe for a Delicious Meal
I found perfectly ripe avocados on sale at the supermarket and decided to make a flavorful rice bowl using seasoned pollack roe (Myeongnan-jeot)! This recipe is perfect for a light yet satisfying meal, combining the creamy texture of avocado with the savory, slightly salty pop of pollack roe. It’s a simple yet elegant dish that can brighten any day.
Ingredients- 1 serving cooked white rice
- 1/2 ripe avocado
- 1 string seasoned pollack roe (Myeongnan-jeot)
- 1 fresh egg
- 1/4 small onion
- 3-4 fresh lettuce leaves
- 1 Tbsp unsalted butter
- A few drops of lemon juice
- A drizzle of sesame oil (optional)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Avocado and Pollack Roe Rice Bowl. Ensure your avocado is ripe by gently pressing it; it should yield slightly to the touch.
Step 2
※ How to Perfectly Prepare an Avocado ※
1. Insert your knife around the avocado’s seed and cut along the skin, rotating the knife to create a deep incision.
2. Hold each half of the avocado and twist them in opposite directions, similar to opening a jar lid, to separate them.
3. Carefully insert the tip of your knife into the seed and give it a slight twist to easily remove it.
4. Use a spoon to scoop out only the flesh from the avocado.
Step 3
Slice the prepared avocado into bite-sized pieces, about 1cm thick. Slicing them slightly thicker will provide a more pleasant texture when you bite into them.
Step 4
Thinly slice the 1/4 onion into slivers. Wash the 3-4 lettuce leaves and tear them into bite-sized pieces (about 2-3cm). You can use any other greens you enjoy, such as perilla leaves or romaine lettuce, for a varied flavor profile.
Step 5
Carefully remove the outer membrane from the string of pollack roe. Gently scrape the roe out with a knife. Mix in 1-2 drops of lemon juice with the pollack roe. The lemon juice helps to neutralize any fishy odor and enhances the flavor. You can omit the lemon juice if you prefer the pure taste of the pollack roe.
Step 6
Place 1 serving of warm white rice into a serving bowl. Add 1 tablespoon of butter on top of the rice. The heat from the rice will gently melt the butter, infusing the grains with a rich, savory flavor.
Step 7
Artfully arrange the sliced avocado, slivered onion, and torn lettuce leaves over the rice. You can arrange them in any pattern you like to create an appealing presentation.
Step 8
Heat some oil in a pan and fry the egg. The key here is to fry it like a deep-fried egg, ensuring the whites are crispy while the yolk remains slightly runny for a creamy texture when mixed into the rice.
Step 9
Carefully place the freshly fried egg on top of the rice bowl. As the warm egg yolk mixes with the melted butter, it creates a wonderfully rich and smooth sauce that coats every grain of rice. For an extra touch of flavor, drizzle a little sesame oil over the top. (Sesame oil is optional.)
