Tobiko (Fly Fish Roes) Omelet
Tobiko (Fly Fish Roes) Omelet – Omelet with tobiko (fish roe omelet) is a wonderful and delicious recipe.
Servings: 4 people
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
Serving: 4people | Calories: 161kcal | Carbohydrates: 3g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 204mg | Sodium: 110mg | Sugar: 1g