Steps

1. Smash the garlic with the bottom of a jar or similar.
   🕒 06:43
2. Mince 25g scallions.
   🕒 07:16
3. Heat 200g cooked rice in a 600W microwave for 3 minutes 30 seconds. 【Tip!】 Using warm rice prevents clumping and results in a fluffy texture.
   🕒 07:21
4. Make a slit in the skin of 25g mentaiko and loosen the contents.
   🕒 07:54
5. Heat butter in a frying pan, add the smashed garlic, and sauté until fragrant to make garlic butter.
   🕒 08:07
6. Crack in 1 egg and lightly scramble.
   🕒 08:20
7. Add the warmed 200g cooked rice and stir-fry, breaking up the rice.
   🕒 08:35
8. Add the loosened 25g mentaiko with the skin on and stir-fry. 【Tip!】 Adding the mentaiko with the skin enhances the umami and creates an excellent pairing with butter.
   🕒 08:48
9. Add the minced 25g scallions and stir-fry.
   🕒 09:00
10. Add Kore! Uma!! Tsuyu 2 tsp and mix.
    🕒 09:05
11. Sprinkle with black pepper to taste and stir-fry.
    🕒 09:11
12. Add 1 tbsp sake and stir-fry, moistening the entire dish while adding aroma. 【Tip!】 Adding sake at the end results in a superb texture that is both fluffy and moist.
    🕒 09:28
13. Plate the dish.
    🕒 09:42
14. Garnish with red pickled ginger or additional mentaiko, as desired.
    🕒 10:00
15. For a change in flavor, adding a pinch of salt is also delicious.
    🕒 11:16