Creamy and Soft Spicy Pollack/Cod Roe (Mentaiko) Omelet Rice - Recipe Video

How to make

1. Prepare. Remove the skin from the spicy pollack roe (mentaiko). Cut the hard tip of the maitake mushrooms and loosen them into pieces by hand. Make the starch and water mixture (starch: 1, water: 2).
2. 1. Now we will make mentaiko rice. Place the butter in a heatproof bowl, cover with plastic wrap, and heat in a 600 W microwave for 30 seconds.
3. 2. Mince parsley.
4. 3. Put the rice, mentaiko, ingredients made in Step 1 & 2, and soy sauce in a bowl and mix together. When it's done, have it placed on a plate.
5. 4. On to the omelet. Put the eggs, milk, salt and pepper mix in a bowl and mix together.
6. 5. Add cooking oil to a frying pan, add the egg mixture from Step 4, and heat over medium heat while mixing. When the eggs are half-cooked, remove them from the heat.
7. 6. Now we will make the thick starchy sauce (ankake). Put (A) and maitake mushrooms in a frying pan and simmer over medium heat. When the maitake mushrooms are cooked, bring it to a boil and add the starch and water mixture to thicken them. Once thickened, remove from heat.
8. 7. Put the omelet from Step 5 on top of the rice made in Step 3, pour the sauce from Step 6 on top, sprinkle some young green onions (konegi) and it's done!