Scallion & Flying Fish Roe Rice Bowl with Savory Mentaiko Mayo
A Delicious Scallion Rice Bowl Elevated with Mentaiko Mayo
I found some mentaiko mayonnaise that my daughter brought back from a business trip to Japan last year, and it had been sitting in my kimchi refrigerator! Honestly, I wasn’t sure how to use it. It’s great for avocado rice bowls, but I really dislike avocados! After trying it once, I knew it wouldn’t suit my family’s taste. So, I decided to make a rice bowl with it, thinking it would be perfect for mixing. To counteract any potential richness, I loaded it up with plenty of vegetables. The result? It wasn’t rich at all and was truly delicious! I broke away from the conventional idea of a rice bowl and created a new combination, and it turned out incredibly tasty! This version, with generous amounts of vegetables and flying fish roe, is packed with flavor and offers a delightful pop with every bite. It’s an irresistible rice bowl – enjoy! Wishing you a wonderful Friday!
Rice Bowl Ingredients- Chestnuts (peeled and thinly sliced) – desired amount
- Flying Fish Roe (rinsed and drained) – generously
- Soy Sauce Shrimp (finely chopped) – desired amount
- Scallions (cleaned and chopped) – 1 handful
- Onion (thinly sliced) – 1/4
- Seaweed Flakes (for garnish) – a pinch
Flavor Enhancing Seasonings- Butter or Margarine (for coating the pot) – 1/2 Tbsp
- Sesame Oil (for added nutty aroma) – 1/2 Tbsp
Special Sauce- Mentaiko Mayonnaise (Mentaiko mixed with mayonnaise) – 2-3 Tbsp
- Butter or Margarine (for coating the pot) – 1/2 Tbsp
- Sesame Oil (for added nutty aroma) – 1/2 Tbsp
Special Sauce- Mentaiko Mayonnaise (Mentaiko mixed with mayonnaise) – 2-3 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the onion to add freshness to the rice bowl. Thinly slice the onion and soak it in cold water for about 10 minutes to remove its sharp, pungent flavor. Drain it well before use.
Step 2
Wash the fresh scallions thoroughly under running water, then finely chop them into bite-sized pieces (about 1-2 cm). The fragrant aroma of the scallions will further enhance the flavor of your rice bowl.
Step 3
Heat a Korean earthenware pot (ttukbaegi) over medium heat. Once it’s well-heated, add the butter (or margarine) and let it melt, coating the bottom and sides of the pot. This step prevents the rice from sticking and adds a delightful nutty flavor.
Step 4
With the butter melted, add the warm cooked rice to the pot and spread it evenly across the bottom. Gently press the rice down to ensure it forms an even layer.
Step 5
Now, arrange the prepared ingredients beautifully over the rice. Start by placing the thinly sliced chestnuts, chopped soy sauce shrimp, and chopped scallions. Generously pile on the flying fish roe, and finish by sprinkling seaweed flakes on top. Don’t be shy with the ingredients – a bountiful topping is key!
Step 6
Bring the beautifully prepared scallion and flying fish roe rice bowl to the table. Just before eating, drizzle with some fragrant sesame oil and serve the mentaiko mayonnaise sauce on the side for mixing. The savory yet creamy flavor of the mentaiko mayonnaise combined with the freshness of the rice bowl creates a truly unique and delicious taste experience. Enjoy your meal and have a wonderful Friday!