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Tobiko (Fly Fish Roes) Omelet

Tobiko Omelet
Tobiko Omelet pictures (2 of 4)

Before you were scared away by the title of this post, let me assure you that omelet with tobiko (fish roe omelet) is a wonderful and delicious recipe. Really! I invited my friends to try the dish and they gave me the thumbs up, and even the kids love it.

If you recall, not too long ago, I made the seared ahi tuna salad with tobiko. I had some leftover tobiko which I didn’t know what to do. I thought it would be great to combine regular eggs with fish eggs, and create a double “eggy” omelet. The recipe worked and it was a success. I loved it that every bite of the omelet, there were a ton of fish roes that popped in my mouth. More importantly, the tobiko adds a subtle “fishy” nuance to a regular omelet dish. It was pleasing to the taste buds.

Tobiko Omelet

If you’re not familiar with tobiko, they are orange-hued fly fish roes commonly found at Japanese markets. Compared to masago (capelin roe), they are definitely bigger and much more expensive. I personally prefer tobiko but you canĀ  try this recipe with masago, too. Enjoy!

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13 COMMENTS... read them below or add one

  1. I love this recipe. Great idea! I had a ton of tobiko left after making sushi and I used it in a fantastic salad but next time I will try this. Thanks for sharing!

  2. Julian

    I’m also from Irvine. Which supermarket should I go to if I want to buy the Tobiko? Would it have to be Mitsuwa or would ranch 99 or Zion work?

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