Tobiko Omelet
Ingredients
-
5
large
eggs, lightly beaten
-
1
teaspoon
Chinese shaoxing wine or Japanese sake
-
¾
teaspoon
oyster sauce
-
½
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, mixing well.
- Heat a wok over high heat and add the oil, then stir-fry the onion until fragrant.
- Pour in the eggs, spreading them evenly over the onion and let cook for about 20 seconds before stirring.
- Toss the eggs and break them into pieces as they cook.
- When the eggs are about 80% cooked, add the tobiko and scallions, and continue stir-frying until fully cooked.
- Serve immediately with steamed rice.
Nutrition Facts (estimated)
Servings
4
Calories
161
Total fat
12g
Total carbohydrates
3g
Total protein
7g
Sodium
110mg
Cholesterol
204mg
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