Tobiko (Fly Fish Roes) Omelet
Tobiko (Fly Fish Roes) Omelet – Omelet with tobiko (fish roe omelet) is a wonderful and delicious recipe.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Season the eggs with wine, oyster sauce, sesame oil, and white pepper. Mix well, ensuring the oyster sauce is completely dissolved.
- 2
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.
- 3
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.