Whitebait Shirasu Egg Fritters Omelette 吻仔鱼蛋饼

Calcium-rich Shirasu (whitebait, of Japanese anchovy) is typically used in home-style Japanese cuisine. A simple and delectable snack or side-dish, I am making Shirasu (Whitebait) with Egg again, in the like of Chinese home-style cooking. This time, the cooking directions have been slightly tweaked and in my opinion, an improvement from the last time.


Now, Shirasu is but another (different) type of anchovy, not the Mediterranean anchovy, not the Southeast Asian anchovy (a.k.a Ikan Bilis).


Rather than adding Shirasu to the egg, and whisking with the egg before pan-frying the Shirasu-egg mixture, the green onions and Shirasu were sauteed/lightly fried in the pan, to "aromatize" (爆香), prior to adding the whisked egg to the pan.

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Whitebait (Shirasu) Egg Fritters 吻仔鱼煎蛋

Whitebait - a collective term for immature fish, is also known as Shirasu in Japan. In Mandarin, it is quite often known as 银鱼 or 吻仔鱼.


I remember having them as egg fritters when I was younger. That is perhaps the most popular Asian way of using this ingredient. As the fish is mildly briny, it adds flavor to the omelette and if you cook the egg a little longer, the omelettle actually crisp up and become more like fragrant fritters, calcium-rich fritters!

Note: The Shirasu Egg omelette segment starts from the beginning and ends at about 4.40mins

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