Pollock Roe and Egg Custard: Savory and Silky Side Dish
How to Make Pollock Roe Egg Custard: A Savory, Tender Side Dish Perfect for Diets!
Introducing a savory yet melt-in-your-mouth tender side dish: Pollock Roe Egg Custard! Made with pollock roe, which is low in fat and calories, making it diet-friendly, and eggs, the perfect food rich in essential amino acids. Enjoy this dish that combines health and deliciousness for a satisfying meal!
Ingredients- 4 large eggs
- 2 Tbsp seasoned pollock roe
- A little green onion
- 1 piece of dried kelp (kombu)
- 100ml lukewarm water
- 1/2 Tbsp sugar
- 1 Tbsp cooking sake (mirin)
- 3 Tbsp perilla oil
Cooking Instructions
Step 1
Prepare all the ingredients for the dish. Fresh ingredients are the start of a delicious meal!
Step 2
To prepare the seasoned pollock roe: Make a lengthwise slit in the pollock roe and gently scrape out the roe with a spoon. This allows the seasoning to be evenly absorbed, making it more flavorful.
Step 3
Steep the piece of dried kelp in 100ml of lukewarm water for about 10 to 15 minutes. Kelp broth adds a wonderful umami flavor to the egg custard.
Step 4
Crack the 4 eggs into a bowl and whisk them well. You can use chopsticks or a fork to ensure the yolks and whites are thoroughly combined.
Step 5
Add 1/2 Tbsp sugar, 1 Tbsp cooking sake, and the steeped kelp water (100ml) to the whisked eggs. Gently mix everything together without creating too much foam. The cooking sake helps to eliminate any eggy smell, resulting in a cleaner taste. If you don’t have cooking sake, you can omit it.
Step 6
Strain the egg mixture through a fine-mesh sieve 1 to 2 times. Sieving the egg mixture will result in a smoother, more delicate texture for your egg custard. For an even silkier custard, strain it multiple times.
Step 7
Coat the inside of the pot (such as a clay pot or a dedicated egg custard pot) with 3 Tbsp of perilla oil. This prevents the egg mixture from sticking to the bottom while cooking, ensuring a clean result. You can also use sesame oil instead of perilla oil.
Step 8
Carefully pour the strained egg mixture into the oiled pot. Cover the pot with a lid and cook over very low heat (simmer) for about 4 minutes. After 4 minutes, when you lift the lid, you’ll see that the egg mixture has started to form soft curds, looking different from its liquid state.
Step 9
Once you see the soft curds forming, gently stir the mixture several times with a spoon or spatula to prevent sticking. Add 1 Tbsp of the prepared pollock roe and chopped green onion, stir again lightly, then cover and cook for another 2 minutes over very low heat.
Step 10
Finally, as the egg custard nears completion, place the remaining 1 Tbsp of seasoned pollock roe attractively on top in the center. Cover again and cook on the lowest heat for an additional 2 to 3 minutes to finish. Your delicious pollock roe egg custard is ready!
Step 11
Carefully transfer the warm, finished pollock roe egg custard to a serving dish. Enjoy this healthy side dish featuring the perfect combination of savory pollock roe and silky smooth egg!
