Tobiko (Fly Fish Roes) Omelet
Tobiko (Fly Fish Roes) Omelet – Omelet with tobiko (fish roe omelet) is a wonderful and delicious recipe.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Chinese Recipes
Cuisine: Egg
Keyword: Tobiko Omelet
Servings: 4 people
Calories: 161kcal
- 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
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.
Serving: 4people | Calories: 161kcal | Carbohydrates: 3g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 204mg | Sodium: 110mg | Sugar: 1g