Mentaiko Ochazuke

Name: Mentaiko Ochazuke
Yield: 280 g
Ingredients: Mentaiko (pollock roe) 40 g; Anchor Unsalted Butter 15 serving; Seaweed Ochazuke 3 g; Ssen Cook Sprouted Brown Rice 210 g; Kikkoman Hon Tsuyu 10 ml; Cheongdam Green Tea Powder 1 serving; Cheongdam Green Tea Powder 1 serving

Difficulty EASY 538 kcal

#Mentaiko Ochazuke #Japanese Rice Dish #Mentaiko #Ochazuke #Easy Breakfast #Rice Soup #Mentaiko Dish #Main Dish #Kombu Broth #Home Cooking

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Ingredients

Main ingredients

Mentaiko (pollock roe) 40 g
Anchor Unsalted Butter 1 serving
Seaweed Ochazuke 3 g
Ssen Cook Sprouted Brown Rice 210 g
Kikkoman Hon Tsuyu 10 ml
Cheongdam Green Tea Powder 1 serving

Seasonings/Sauce

Cheongdam Green Tea Powder 1 serving

Nutrition summary

Carbohydrates 81.46 g 60%

Protein 14.9 g 11%

Fat 17.4 g 29%

Serving size 280g

Cooking steps

1

Wash the rice thoroughly and cook it.
2

Cut the mentaiko (seasoned pollock roe) into bite-sized pieces.
3

Serve warm rice in a bowl.
4

Place the mentaiko on top of the rice.
5

Bring kombu (kelp) broth to a boil and prepare it.
6

Pour the hot broth over the rice and mentaiko.
7

Garnish with seaweed, chopped green onions, sesame seeds, or other toppings to finish.

Mentaiko Ochazuke

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