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.
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.
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 can try this recipe with masago, too.
Omelet with Tobiko Recipe
Tobiko (Fly Fish Roes) Omelet – Omelet with tobiko (fish roe omelet) is a wonderful and delicious recipe.
Season the eggs with wine, oyster sauce, sesame oil, and white pepper. Mix to blend well and make sure that the oyster sauce is completely dissolved.
Heat up a wok to high heat and add the oil. As soon as the oil is hot, add the onion and stir-fry until aromatic. Pour in the egg and spread well over the onion. Let cook for 20 seconds or so before stirring. Toss the eggs around and break them into pieces. When the eggs is about 80% cooked, add in the tobiko and scallion. Keep stir-frying until the eggs are cooked. By then, the tobiko should be slightly under-cooked, which is fine as they will give you the popping sensation when eating. Dish out and serve immediately with steamed rice.