Savory Mentaiko Rice Cooker Bowl: A Delicious Recipe with No Fishy Taste
Simple Mentaiko Rice Bowl, Mentaiko Dishes, Delicious Rice Cooker Recipe, Easy Rice Cooking for Beginners
When your energy is low and your appetite is waning, here’s a special rice cooker recipe designed to rekindle your desire for delicious food. Among the rice cooker dishes I’ve been making often lately, the ‘Mentaiko Rice Cooker Bowl’ has received the most acclaim. If you’ve hesitated due to the potential fishy taste of mentaiko, worry no more! This recipe completely eliminates any fishy notes, offering a rich, nutty flavor as if cheese were added. It’s so captivatingly delicious that you could eat it every day without getting bored. I find myself exclaiming, ‘I made this so well!’ It’s a mentaiko dish that will surely delight your palate. Let’s start creating a bountiful meal with rice, right now!
Main Ingredients- 1 Mentaiko (pollock roe), defrosted
- 1 cup glutinous rice or regular white rice
- 1 cup water
- 1 knob of butter
- 1 handful of chives
- 1 tablespoon minced garlic
- Mushrooms (to taste, e.g., 4 King Oyster mushrooms)
Cooking Instructions
Step 1
One piece of mentaiko is sufficient for a delicious outcome. You can use two if you prefer a richer flavor, but I found one large piece was perfectly adequate. Please ensure your mentaiko is thawed from the refrigerator beforehand.
Step 2
I prefer glutinous rice for its chewy texture, but regular white rice works just as well. Wash 1 cup of glutinous or white rice, drain the water, and let it soak for about 30 minutes. Glutinous rice cooked in a rice cooker maintains a delightful stickiness, making it my frequent choice for this dish.
Step 3
To add a pleasant texture to the rice, consider incorporating mushrooms. I tore and added about 4 King Oyster mushrooms, which enhanced the chewiness and made the dish even more delicious. You can also use other mushrooms like shiitake or oyster mushrooms according to your preference.
Step 4
Chives or scallions are key ingredients that add a fragrant aroma to the mentaiko rice cooker bowl. Wash fresh chives or scallions thoroughly and chop them finely.
Step 5
Whether you’re using a Staub pot or a regular pot, preheat it over medium heat before cooking the rice. Once the pot is sufficiently heated, add half a tablespoon of butter and let it melt.
Step 6
Maintain medium heat. Once the butter has melted, add the prepared mentaiko and gently roll it around to sear. The key here is to cook it only about 70% done, leaving it slightly undercooked to preserve its tender texture.
Step 7
Temporarily remove the lightly seared mentaiko to a separate bowl. In the remaining butter in the pot, add the sliced mushrooms and sauté.
Step 8
When the mushrooms begin to turn golden brown, add the minced garlic and the rest of the butter. Stir-fry them together until fragrant. This step infuses the mushrooms with the rich flavors of garlic and butter.
Step 9
Once the mushrooms and garlic are slightly cooked, reduce the heat to low. Add the soaked rice to the pot and stir-fry gently for about 1 minute, ensuring it doesn’t stick to the bottom. Stir-frying the rice grains until they turn translucent will result in a fluffier cooked rice.
Step 10
After stir-frying the rice, add 1 cup of water (the same amount as the rice) and a pinch of salt. Stir well, cover the pot with a lid, and increase the heat to medium-high. Once the water begins to bubble vigorously, immediately reduce the heat to low and simmer for 15 minutes. For glutinous rice, cook for about 15-17 minutes, and for white rice, 13-15 minutes. Adjust the cooking time based on your rice cooker type and the condition of the rice.
Step 11
Arrange the cooked mentaiko in the center of the beautifully cooked rice. Evenly sprinkle the chopped chives over the top. Cover the pot again and let it steam for about 7 minutes. This steaming process is crucial for developing the deep, delicious flavor of the mentaiko rice cooker bowl. (If you’re very hungry, 5 minutes is fine; if you forget, up to 10 minutes is also acceptable!)
Step 12
The butter and mentaiko meld together, infusing every grain of rice with a rich savoriness, making even the bottom crispy rice (nurungji) incredibly delicious! Even if you make a generous portion, this addictive mentaiko rice cooker bowl will disappear quickly. The delightful aroma of chives, the chewy texture of mushrooms, and the fantastic harmony of savory mentaiko and butter stimulate the appetite. There’s absolutely no fishy taste, making you reach for another spoonful. Be sure to try making it!
