Tobiko Omelette

Tobiko Omelette


Experience the delightful crunch and burst of flavour with our revamped Fish Roe Fusion Omelette. This dish combines the delicate sweetness of fish roe with the comforting familiarity of a fluffy omelette, infused with Asian-inspired flavours to create a culinary delight that's both simple and sophisticated.


  • 5 large eggs, beaten until frothy
  • 1 tbsp mirin (Japanese rice wine)
  • 1 tbsp light soy sauce
  • A pinch of ground black pepper
  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 4 tbsp fish roe (tobiko or an alternative like masago)
  • 2 tbsp chopped chives for garnish


  1. Prep the Egg Mixture:
    1 Prep the Egg Mixture:

    In a bowl, whisk together eggs, mirin, soy sauce, and black pepper until well combined.

  2. Cook the Onion:
    2 Cook the Onion:

    Heat oil in a non-stick skillet over medium heat. Add onions and sauté until they are translucent and slightly golden.

  3. Cook the Omelet:
    3 Cook the Omelet:

    Pour the egg mixture over the onions, tilting the pan to spread evenly. Cook without stirring for about 2 minutes until the edges begin to set.

  4. Add Tobiko Fish Roe:
    4 Add Tobiko Fish Roe:

    Sprinkle the fish roe evenly over the omelet. Cover the skillet, and let cook for another 2 minutes, or until the eggs are set but still slightly runny on top.

  5. Finish and Serve:
    5 Finish and Serve:

    Use a spatula to fold the omelette in half. Slide onto a plate, garnish with chopped chives, and serve immediately.

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