Myeongran and Shiitake Rice in a Rice Cooker (2 servings)

Rinse 250 g rice 3–4 times, soak 25–30 minutes, then drain.

Add rice, 300 ml water and thinly sliced shiitake to the cooker. Run the normal white-rice cycle; follow the cooker's instructions if its water marks differ.

Place 70 g salted roe in a small pan with 2 tbsp water, cover and heat until fully cooked. Check the thickest part reaches at least 63°C.

Fluff the cooked rice and shiitake, divide between two bowls, and top with the cooked roe.

Top with chopped scallions. Divide 1 tsp sesame oil and 1 tsp soy sauce between bowls; taste before adding more because the roe is salty.