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Tobiko (Fly Fish Roes) Omelet – omelet with tobiko is a wonderful and delicious recipe for your next meal.
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.
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.
Enjoy!
Frequently Asked Questions
This recipe is only 161 calories per serving.
What To Serve With Tobiko Omelet
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Tobiko (Fly Fish Roes) Omelet
Ingredients
- 5 large eggs, lightly beaten
- 1 teaspoon Chinese shaoxing wine, or Japanese sake
- 3/4 teaspoon oyster sauce
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 2 tablespoons oil
- 1 small onion, sliced
- 5 tablespoons tobiko
- 1 stalk scallion, green part only, cut into small rounds
Instructions
- Season the eggs with wine, oyster sauce, sesame oil, and white pepper. Mix well, ensuring the oyster sauce is completely dissolved.
- Heat a wok over high heat and add the oil. Once the oil is hot, add the onion and stir-fry until fragrant. Pour in the eggs, spreading them evenly over the onion. Let cook for about 20 seconds before stirring. Toss the eggs and break them into pieces.
- When the eggs are about 80% cooked, add the tobiko and scallions. Continue stir-frying until the eggs are fully cooked; the tobiko should be slightly undercooked, giving you that delightful popping sensation when eaten. Dish out and serve immediately with steamed rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
where to find tobiko..its very hard to find
You can find it at Japanese or Asian stores.