Scrambled eggs with rich and slightly spicy black pepper pollock. The umami of the pollock sauce spreads through the half-cooked eggs, making it an irresistible dish. Fully enjoy the special pollock developed by Hokkaido Dojo Suisan and Chef Wakiya.
Ingredients
Main Ingredients (1 serving)
- 1 Black Pepper Pollock Roe
- 3 Eggs
Seasonings
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Mayonnaise 1 tbsp
- Salt (to taste)
- Sesame Oil (Taihaku) 1 tbsp
Steps
- Break apart 1 Black Pepper Pollock Roe.
- Add 1 tbsp Cooking Sake (Rice Wine) and 1 tbsp Mayonnaise to the loosened pollock roe and mix well.
- Lightly beat 3 Eggs and mix with a pinch of Salt.
- Heat 1 tbsp Sesame Oil (Taihaku) in a frying pan over high heat and pour in the beaten eggs.
- Stir the eggs with a ladle and turn off the heat when half-cooked.
- Add the prepared pollock roe to the pan after turning off the heat, and gently mix everything together. Do not overmix.
- Plate and serve.
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