Poke Omelet

Name: Poke Omelet
Ingredients: 1 1/2 tablespoons shoyu (soy sauce); 1 1/2 tablespoons mirin; 1 1/2 tablespoons white miso paste (such as Saikyo Shiromiso); 1 tablespoon granulated sugar; 2 teaspoons sesame oil; 1 teaspoon Sriracha chili sauce; 1 pound fresh fish fillets (such as mahi-mahi), diced into 3/4-in. pieces; 2 cups canola oil; 1/2 cup cornstarch; 1 tablespoon ao nori (dried seaweed flakes); 1/4 cup masago arare (rice cracker bits); 1 teaspoon kosher salt; 12 large eggs; 1 cup half-and-half; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 tablespoons unsalted butter; 1/2 cup Kewpie mayonnaise; 1 (3 1/2-oz.) container masago roe; 3 tablespoons Sriracha chili sauce; 2 tablespoons rice vinegar; 1 teaspoon granulated sugar; 1 tablespoon sesame oil; 2 tablespoons furikake

24 ingredients

7 steps

Ingredients

1 1/2 tablespoons shoyu (soy sauce)
1 1/2 tablespoons mirin
1 1/2 tablespoons white miso paste (such as Saikyo Shiromiso)
1 tablespoon granulated sugar
2 teaspoons sesame oil
1 teaspoon Sriracha chili sauce
1 pound fresh fish fillets (such as mahi-mahi), diced into 3/4-in. pieces
2 cups canola oil
1/2 cup cornstarch
1 tablespoon ao nori (dried seaweed flakes)
1/4 cup masago arare (rice cracker bits)
1 teaspoon kosher salt
12 large eggs
1 cup half-and-half
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 tablespoons unsalted butter
1/2 cup Kewpie mayonnaise
1 (3 1/2-oz.) container masago roe
3 tablespoons Sriracha chili sauce
2 tablespoons rice vinegar
1 teaspoon granulated sugar
1 tablespoon sesame oil
2 tablespoons furikake

Directions

1

Prepare the poke: Stir together shoyu, mirin, miso paste, sugar, sesame oil, and Sriracha in a large bowl until well blended. Add fish pieces; toss to coat. Chill 1 hour.
2

Heat canola oil in a Dutch oven over medium-high to 350°F.
3

Drain poke pieces, discarding marinade. Place cornstarch, ao nori, and rice cracker bits in 3 separate bowls. Toss marinated poke pieces in cornstarch, and then dredge in ao nori. Dredge coated pieces in rice cracker bits. Fry in 2 to 3 small batches in hot oil until just cooked, about 2 minutes per batch. Drain on paper towels; sprinkle with salt.
4

Prepare the omelets: Vigorously whisk together eggs, half-and-half, salt, and pepper until well blended.
5

Melt 1 tablespoon of the butter in a small nonstick skillet over medium-high, and pour in one-fourth of the egg mixture (about 1 1/4 cups). As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath, cooking until almost set, about 5 minutes. Tip finished omelet open-faced onto a clean plate. Repeat with remaining butter and egg mixture.
6

Prepare the masago aioli: Whisk together Kewpie mayonnaise, roe, Sriracha, rice vinegar, sugar, and sesame oil until smooth. Transfer to a squeeze bottle, and keep refrigerated until ready to use.
7

To serve, place 2 to 3 ounces of cooked poke on 1 side of each open-faced omelet. Drizzle each with 1 1/2 tablespoons of masago aioli. Fold each omelet over poke, and sprinkle each with about 1/2 tablespoon furikake. Serve immediately.