Hualien-Style Grilled Mullet Roe with Spiced Soy Glaze

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicately grilled mullet roe dish from Taiwan's Hualien region, glazed with a savory-sweet soy sauce and chili mixture enhancing its rich umami flavor. This Taiwanese-inspired seafood recipe, ready in about 20 minutes, pairs dried mullet roe, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Taiwanese cuisine 220 cal/serving

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Ingredients

200 grams dried mullet roe
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon brown sugar
1 teaspoon chili garlic sauce
1 teaspoon sesame seeds
1 tablespoon vegetable oil

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Instructions

Step 1: Rinse 200 grams dried mullet roe gently under cold water and pat dry with paper towels.
Step 2: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon brown sugar, and 1 teaspoon chili garlic sauce until sugar dissolves.
Step 3: Preheat a grill pan over medium heat and brush the mullet roe lightly with 1 tablespoon vegetable oil.
Step 4: Place the mullet roe on the grill pan and cook for 3 minutes on each side, brushing frequently with the prepared soy glaze until it thickens and caramelizes, about 6 minutes total.
Step 5: Remove from heat and sprinkle 1 teaspoon toasted sesame seeds on top. Serve warm with steamed rice or as an appetizer.