Spicy Pollack Roe Roe Egg Custard: A Savory Side Dish
Pollack Roe Egg Custard
A unique egg custard made with pollack roe instead of cod roe. It’s a delightful and addictive side dish.
Ingredients- 30g processed pollack roe (saeujeot)
- 2 large eggs
- A small amount of onion (finely minced)
- A small amount of carrot (finely minced)
- 2 Tbsp anchovy broth or water
Cooking Instructions
Step 1
First, crack 2 large eggs into a bowl. Use a fork or whisk to gently beat them until the yolks and whites are well combined and smooth, ensuring there are no lumps. Then, add 30g of the prepared pollack roe to the beaten eggs and mix them together. The savory, slightly spicy flavor of the pollack roe will beautifully complement the soft texture of the egg custard.
Step 2
To the egg and pollack roe mixture, add the finely minced onion and carrot. These vegetables will add a pleasant texture and a lovely pop of color. Finally, pour in 2 tablespoons of anchovy broth or water and stir everything together until well combined. Since the pollack roe is already quite salty, it’s best not to add any extra seasoning. The natural saltiness of the roe provides sufficient flavor.
Step 3
Pour the well-mixed batter into a microwave-safe dish. Cover it with plastic wrap and poke a few holes in the wrap with a chopstick or skewer to allow steam to escape. Microwave for 3 minutes. It’s a good idea to take it out halfway through the cooking time and gently stir it with a chopstick or spoon. This ensures the custard cooks evenly and results in an even silkier texture. Adjust the cooking time as needed based on your microwave’s power. Enjoy this delicious pollack roe egg custard warm, right after it’s made!
