Tofu and Tuna Omelet

A familiar favorite with a Japanese twist and a boost of umami

Cooking time

15min

Calories

274kcal

Sodium

512mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Cut the tofu into 1.5 cm (0.6 in.) cubes. Beat the eggs in a bowl and add in the tofu and tuna.
Melt the butter in a fry pan and pour in the egg mixture (1). Use long cooking chopsticks (saibashi) to stir broadly without scrambling while cooking. Once half-cooked cover with a lid and cook for 1 to 2 minutes.
Once the bottom has hardened with the surface remaining half-cooked, remove onto the lid and flip over back into the fry pan to cook the other side to crispy golden.
Serve on a plate, sprinkle with the green onion, benishoga, katsuobushi and drizzle on 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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