Super Simple Pollack Roe & Mayo Egg Bowl
Salty and Savory! Super Simple Pollack Roe & Mayo Egg Bowl
Introducing the ‘Pollack Roe & Mayo Egg Bowl,’ a super-simple dish perfect for those lazy days when you just don’t feel like cooking. This one-dish meal is ideal for days when you want something delicious with minimal effort. It’s a fantastic, quick recipe that anyone can whip up in about 5 minutes!
Essential Ingredients- 2 Eggs
- 2 Pollack Roe (membranes removed)
- A small amount of Green Onion (finely chopped)
- 1 serving of Rice
Cooking Instructions
Step 1
Crack the 2 eggs into a bowl. Add a pinch of salt and whisk thoroughly until the yolks and whites are well combined. Whisking vigorously with chopsticks will help create a fluffier scrambled egg.
Step 2
Pour the whisked eggs into a non-stick frying pan over medium-low heat. Use chopsticks to gently scramble the eggs, creating soft curds. While you could also make a thin omelet and slice it, we’re opting for scrambled eggs today for ultimate simplicity. Remove the eggs from the heat when they are about 80% cooked.
Step 3
Carefully remove the membrane from the pollack roe using the back of a knife, and scoop out the roe. Finely chop the green onion. Chopping both the pollack roe and green onion makes them easier to mix and eat with the rice.
Step 4
Place the warm rice into a serving bowl. (The rice in the photo is brown rice, which gives it a yellowish hue. Any type of rice will work perfectly!)
Step 5
Top the rice with the prepared scrambled eggs. Arrange the chopped pollack roe next to the eggs. Finally, sprinkle the chopped green onions over everything as a garnish for a touch of color.
Step 6
Now for the grand finale! Drizzle mayonnaise generously over the top according to your preference. It adds a wonderful richness rather than greasiness. Mix everything together with your chopsticks – the rice, egg, pollack roe, and mayonnaise – and enjoy your delicious Pollack Roe & Mayo Egg Bowl!
