Savory Myeongran (Pollock Roe) Rice Cooked in a Pot
Simple Yet Elegant Myeongran Rice Cooked in a Pot
A satisfying one-bowl meal that’s perfect for a solo dining experience. This Myeongran Rice is easy to make and offers a delightful balance of savory pollock roe and creamy butter, making it an impressive dish for any occasion.
Rice Pot Ingredients- 1 cup short-grain rice
- 1 cup water (or dashima broth)
- 2-3 sheets of dashima (dried kelp, approx. 5x5cm)
- 100g myeongran (salted pollock roe)
- 10g unsalted butter
- 8-10 stalks of green onions
- Mushrooms (e.g., button, shiitake) a small amount
Myeongran Sauce- 2 Tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp mirin (rice wine)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp mirin (rice wine)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, rinse 1 cup of short-grain rice thoroughly. Then, soak the rinsed rice in cool water for at least 30 minutes. Soaking the rice beforehand helps it cook up fluffy and delicious.
Step 2
In 200ml of water, add 2-3 sheets of dashima and let it steep for about 10 minutes to create a flavorful dashima broth. Avoid boiling the dashima, as it can release a bitter taste; instead, steep it in cool water or remove it just before boiling.
Step 3
While the rice is soaking, prepare the toppings for your rice. Finely chop the green onions after washing them. The subtle onion aroma will infuse the rice, enhancing its flavor.
Step 4
Thinly slice the prepared mushrooms (such as button or shiitake mushrooms). Slicing them thinly ensures they cook evenly with the rice. Avoid making them too thick, as this will prolong the cooking time.
Step 5
Melt 10g of butter in a pan over medium-low heat. Add the myeongran (pollock roe), cut into bite-sized pieces (about 2-3cm), and pan-fry until lightly golden brown. Pan-frying the myeongran in butter adds a wonderful nutty depth of flavor.
Step 6
Heat a heavy-bottomed pot (like a cast-iron pot or Dutch oven) and add a touch of sesame oil. Add the soaked and drained rice and stir-fry over medium heat for 2-3 minutes. Once the rice grains begin to turn translucent and then opaque white, pour in the prepared dashima broth (or water).
Step 7
After adding the broth, stir gently with a spatula, scraping the bottom to prevent the rice from sticking. Once it comes to a boil, immediately reduce the heat to low, cover the pot with a lid, and let it cook for 15-20 minutes. Allow the rice to simmer undisturbed until the liquid is absorbed and the rice is fully cooked.
Step 8
While the rice is steaming, prepare the dipping sauce. In a small bowl, combine 2 Tbsp soy sauce, 1 tsp minced garlic, 1 tsp mirin, and 1 Tbsp sesame oil. Stir well until all ingredients are thoroughly mixed. For a spicy kick, you can add finely chopped chili peppers.
Step 9
Once the rice is cooked, artfully arrange the sliced mushrooms and the pan-fried myeongran on top. Cover the pot again and let it steam on low heat for another 5-10 minutes. This resting period allows the flavors of the mushrooms and myeongran to meld into the rice. After steaming, sprinkle with the chopped green onions and serve with the prepared dipping sauce. Enjoy!
