Published Dec 15, 2011 Updated Sep 13, 2024 Before you were scared away by the title of this post, let me assure you that omelet with tobiko (fish roe omelet) is a wonderful and delicious recipe. Really! I invited my friends to try the dish and they gave me the thumbs up, and even the kids love it. If you recall, not too long ago, I made the seared ahi tuna salad with tobiko. I had some leftover tobiko which I didn’t know what to do. I thought it would be great to combine regular eggs with fish eggs, and create a double “eggy” omelet. The recipe worked and it was a success. I loved it that every bite of the omelet, there were a ton of fish roes that popped in my mouth. More importantly, the tobiko adds a subtle “fishy” nuance to a regular omelet dish. It was pleasing to the taste buds. If you’re not familiar with tobiko, they are orange-hued fly fish roes commonly found at Japanese markets. Compared to masago (capelin roe), they are definitely bigger and much more expensive. I personally prefer tobiko but you can try this recipe with masago, too. Enjoy!
What To Serve With Tobiko Omelet
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