STEP 1/11
Put butter in a pot and stir-fry soaked rice
STEP 2/11
Stir-fry enough with seasoned soy sauce or tsuyu, then pour the water and boil it.
STEP 3/11
Kelp water, broth, and bottled water are all good.
STEP 4/11
When the rice water boils, cover and cook.
STEP 5/11
You can do it like any other pot rice.
Put the lid on and open
As we go on^^;;;
STEP 6/11
Soak the triangular garnish in water for about 5 minutes and then season
STEP 7/11
While cooking, open the lid and place it on top of the rice.
There's no seaweed stem, so it's a triangle
I replaced it, but I added a little bit of garlic, cooking wine, soy sauce, and sesame oil.
STEP 8/11
Salted pollack roe is dipped in cooking wine for a while and then baked in butter.
Just like Tataki, the top part of the pollack roe
Cook it, please.
STEP 9/11
Place grilled pollack roe on top and simmer over low heat
STEP 10/11
When the rice is almost ready
I put the grilled pollack roe in when it's softened.
STEP 11/11
When the rice is ready, chop up the chives and add a little bit of sesame oil
I put perilla oil and sesame oil in half.
The kick of Park Narae's pollack roe pot rice with butter. Add plenty of butter, please