Omelet with Tobiko Recipe

Tobiko (Fly Fish Roes) Omelet – Omelet with tobiko (fish roe omelet) is a wonderful and delicious recipe.

Course Main Course
Cuisine Chinese
Keyword Omelet with Tobiko
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 161 kcal


  • 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


  1. 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.
  2. 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.
Nutrition Facts
Omelet with Tobiko Recipe
Amount Per Serving (4 people)
Calories 161 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 204mg 68%
Sodium 110mg 5%
Potassium 116mg 3%
Total Carbohydrates 3g 1%
Sugars 1g
Protein 7g 14%
Vitamin A 6.5%
Vitamin C 3.1%
Calcium 3.7%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.