Otak-otak Holland Rice Bowl

A satisfying rice bowl topped with caramelized Seafoodking otak-otak Holland, a soft-boiled egg, and bold savory sauces, perfect for a modern, comforting meal.

Ingredients

• 4–5 pcs Seafoodking otak-otak Holland, sliced

• 2 bowls steamed white rice (short-grain or jasmine)

• 2 eggs (for soft-boiled eggs)

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• 1 tsp sugar (optional)

• 2 cloves garlic, minced

• 1 tbsp oil (for cooking)

  
  

Toppings:

• Chili oil or sambal, to taste

• Mayonnaise or spicy mayo

• Chopped spring onions

• Sesame seeds

• Nori strips (optional)

  
  

Instructions

1. Prepare the Eggs

   Boil eggs for 6–7 minutes for a soft center. Transfer to ice water, peel, and set aside.

   
   

2. Cook the Otak-Otak

   Heat oil in a pan over medium heat. Add sliced otak-otak Holland and sear until lightly golden on both sides.

   
   

3. Make the Sauce

   Add garlic to the pan and sauté until fragrant. Pour in soy sauce, oyster sauce, sesame oil, and sugar. Toss the otak-otak until well coated and slightly caramelized.

   
   

4. Assemble the Bowl

   Place warm rice into serving bowls. Arrange the glazed otak-otak on top.

   
   

5. Add Toppings

   Cut the soft-boiled eggs in half and place on the rice. Drizzle with chili oil and mayonnaise. Finish with spring onions, sesame seeds, and nori if using.

   
   

6. Serve

   Serve immediately while warm for the best texture and flavor.