Poke Omelet

• 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

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 350u0b0F.
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.

shoyu, mirin, white miso paste, sugar, sesame oil, chili sauce, fish, canola oil, cornstarch, masago arare, kosher salt, eggs, kosher salt, black pepper, unsalted butter, mayonnaise, roe, chili sauce, rice vinegar, sugar, sesame oil, furikake

Taken from www.myrecipes.com/recipe/poke-omelet (may not work)