Tofu and Tuna Omelet

Tofu and Tuna Omelet

A Japanese-style omelet made with tofu

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1/2 block (150 g / 5.3 oz.)

1 can (70 g / 2.5 oz.)


2 Tbsp

as desired


  1. Cut the tofu into 1.5 cm (0.6 in.) cubes. Break apart the tuna. Beat the eggs in a bowl and add in the tofu and tuna.
  2. Melt the butter in a fry pan and pour in the egg mixture from (1). Use long cooking chopsticks (saibashi) to stir broadly (avoid scrambling) while cooking. Once the bottom side becomes hardened and the top side is half-cooked, gently remove onto the fry pan lid, flip over and return to the fry pan to cook the other side until crispy and golden.
  3. Serve onto a plate, then sprinkle with the green onion, pickled red ginger, dried bonito shavings and season with soy sauce.

Cooking Basics

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.


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