Myeongran Mayo Yubu Chobap (Pollock Roe Inari)

Name: Myeongran Mayo Yubu Chobap (Pollock Roe Inari)
Yield: 2 servings
Ingredients: Seasoned fried tofu pockets 8 pieces; Salted pollock roe (myeongran) 3 lobes; Cooked rice 2 bowls; Mayonnaise 2 tbsp; Mirin (cooking wine) 1/2 tbsp; Sesame oil 1 tbsp; Wasabi to taste; Baby greens (for garnish) a little

Plain inari sushi gets a generous topping of creamy, savory pollock-roe mayo. A touch of wasabi makes it a refined bite you won't tire of.

Servings2 servings

Cook timeUnder 15 min

DifficultyEasy

Ingredients

Seasoned fried tofu pockets8 pieces
Salted pollock roe (myeongran)3 lobes
Cooked rice2 bowls
Mayonnaise2 tbsp
Mirin (cooking wine)1/2 tbsp
Sesame oil1 tbsp
Wasabito taste
Baby greens (for garnish)a little

Directions

1
Slit the membrane of the pollock roe and scrape out just the roe.
2
Mix the roe with the mayonnaise and mirin to make the myeongran mayo.
3
Toss the rice with the furikake, half the sauce from the kit, and the sesame oil.
4
Squeeze the tofu pockets and fill them about two-thirds with rice.
5
Top each pocket generously with the myeongran mayo.
6
Garnish with baby greens and serve with wasabi to taste.

Tips

Pollock roe is salty, so balance it with the amount of mayo. Low-sodium roe makes it even easier to enjoy.

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