TOBIKO (FLY FISH ROES) OMELET

Ingredients

• Egg

  whole

  5 large or 250g

• Red wine vinegar

  1 tsp or 5g

• Oyster sauce

  ¾ tsp or 5g

• Sesame oil

  ½ tsp or 2g

• Black pepper

  ground

  3 dash or 0.3g

• Olive oil

  2 tbsp or 27g

• Onion

  raw

  1 small or 70g

• Scallions

  raw

  100g

• Seasoned Tobiko, Flying Fish Roe

  Oceankist

  5 tbsp or 75g

Directions

1. 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.