Spicy & Savory Mentaiko Mayo Rice Bowl
Simple Breakfast Idea! Rekindle Your Appetite with Mentaiko Mayo Rice Bowl
Introducing a hearty Mentaiko Mayo Rice Bowl recipe perfect for busy mornings. The rich umami and savory flavor of mentaiko (spicy cod roe) combined with creamy mayonnaise creates a magical taste that will revive even a dulled appetite. If you’ve hesitated to try mentaiko due to its fishy odor, don’t worry! We’ll use cooking sake to eliminate any unpleasantness, ensuring a delicious experience. Adding kimchi brings a delightful spicy kick and depth of flavor, making the dish even more satisfying.
Rice Bowl Ingredients (1 serving)- 100g well-fermented napa cabbage kimchi, finely chopped
- 1 bowl of warm cooked rice
- A little green part of a scallion, for garnish
Mentaiko Mayo Sauce (for 3 servings)- 5 Tbsp mayonnaise
- 1 tsp Dijon whole grain mustard
- 1 tsp sugar
- 1 Tbsp cooking sake (to remove fishy odor from mentaiko)
Scrambled Egg Ingredients (1 serving)- 2 fresh eggs
- 1 pinch of salt
- 50g onion, finely diced
- 10g carrot, finely diced
Cabbage Salad & Scallion Dressing- Cabbage, thinly shredded
- 3/4 scallion (using both white and green parts)
- 1 Tbsp sesame seeds
- 1 Tbsp vinegar
- 0.5 Tbsp lemon juice
- 1 Tbsp sugar
- 0.5 tsp salt
- 5 Tbsp mayonnaise
- 1 tsp Dijon whole grain mustard
- 1 tsp sugar
- 1 Tbsp cooking sake (to remove fishy odor from mentaiko)
Scrambled Egg Ingredients (1 serving)- 2 fresh eggs
- 1 pinch of salt
- 50g onion, finely diced
- 10g carrot, finely diced
Cabbage Salad & Scallion Dressing- Cabbage, thinly shredded
- 3/4 scallion (using both white and green parts)
- 1 Tbsp sesame seeds
- 1 Tbsp vinegar
- 0.5 Tbsp lemon juice
- 1 Tbsp sugar
- 0.5 tsp salt
- Cabbage, thinly shredded
- 3/4 scallion (using both white and green parts)
- 1 Tbsp sesame seeds
- 1 Tbsp vinegar
- 0.5 Tbsp lemon juice
- 1 Tbsp sugar
- 0.5 tsp salt
Cooking Instructions
Step 1
Alright, let’s start making this delicious Mentaiko Mayo Rice Bowl! First, gather your main ingredients: 100g of mentaiko, 2 fresh eggs, Dijon whole grain mustard for extra flavor, and scallions, onion, and carrot for topping. Don’t forget the hearty rice and crisp napa cabbage kimchi. We’ll also prepare a refreshing cabbage salad on the side.
Step 2
And have your mayonnaise ready – it adds wonderful creaminess!
Step 3
Carefully split the mentaiko in half lengthwise. Using a sharp knife, gently scrape along the membrane to extract only the flavorful roe. This method ensures the roe stays intact and looks beautiful.
Step 4
Place the extracted mentaiko roe in a small bowl and mix with 1 tablespoon of cooking sake. This step effectively neutralizes any fishy odor, resulting in a cleaner, more savory taste. Now, measure out 5 tablespoons of mayonnaise, 1 teaspoon of Dijon whole grain mustard, and 1 teaspoon of sugar.
Step 5
Combine the sake-marinated mentaiko roe with the mayonnaise, mustard, and sugar in a bowl. Gently stir until well combined. Avoid overmixing to keep some texture from the roe. You’ll have a wonderful Mentaiko Mayo sauce ready!
Step 6
For garnish, thinly slice the green parts of the scallion into rounds. Soaking these slices in cold water for a few minutes will mellow out their sharp, pungent flavor, making them a pleasant addition.
Step 7
It’s time to prepare the refreshing cabbage salad. Shred the cabbage as thinly as possible. The finer the shreds, the more tender and enjoyable the salad will be.
Step 8
Now, let’s make the dressing for the salad. Finely chop the remaining scallion. In a bowl, combine 1 tablespoon of vinegar, 1 tablespoon of sugar, 0.5 teaspoon of salt, and 0.5 tablespoon of lemon juice. Stir well. Finally, add 1 tablespoon of sesame seeds for a nutty aroma and flavor. Whisk everything together to create a bright and zesty Scallion Dressing. You now have two delicious sauces: the Mentaiko Mayo and the Scallion Dressing!
Step 9
Let’s make the soft scrambled eggs, a perfect complement to our rice bowl. Crack 2 eggs into a bowl. Add a small amount of finely diced onion and carrot. Season with a pinch of salt and gently whisk, being careful not to create too much foam. Lightly oil a heated pan and cook over low heat, gently stirring with chopsticks to create soft, fluffy curds. Your scrambled eggs are ready!
Step 10
Finely chop 100g of the well-fermented napa cabbage kimchi. The kimchi’s crisp texture and spicy flavor will significantly enhance the overall taste of the rice bowl.
Step 11
Place a bowl of warm cooked rice in your serving dish. Drizzle some mayonnaise artistically over the rice to start building your bowl.
Step 12
Arrange the warm scrambled eggs on top of the rice. Generously spoon the flavorful Mentaiko Mayo sauce over the eggs. Sprinkle the prepared green scallion garnish evenly. Finally, top with the finely chopped kimchi for a beautiful and complete Mentaiko Mayo Rice Bowl!
Step 13
For the side salad, generously dress the shredded cabbage with the tangy Scallion Dressing. Sprinkle a few sesame seeds on top. If you like, you can also add a little extra Mentaiko Mayo dressing for another layer of flavor. The combination of the refreshing Scallion Dressing and the savory Mentaiko Mayo Dressing is truly delightful, so be sure to enjoy them together!
