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Stir-fried tomato with egg

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Ingredients

egg : Four
(A)マヨネーズ : 大さじ1/2
(A)オイスターソース : 大さじ1/2
(A)鶏ガラスープの素 : 小さじ1/2
ごま油(トマト用) : 大さじ1/2
トマト : 1個
塩 : 少々
ごま油(卵用) : 大さじ2

Time required

25minutes

Procedure

1) prepare the tomatoes 01:37
Place your thumb about 1.5 cm from the tip of the petty knife.
Insert diagonally next to the stem of the tomato.
Rotate the tomatoes to remove the stems.
Cut into 8 equal pieces.
2) make egg wash 02:13
Crack the eggs into the bowl.
Add (A) and mix.
3) fry tomatoes 04:23
Heat sesame oil (for tomatoes) in a frying pan.
Heat over medium heat.
Add 1 and salt and fry with a rubber spatula.
When the tomatoes become soft and juice comes out, turn off the heat and add the juice to step 2.
Mix and blend.
4) 卵液を炒める 06:08
3で使ったフライパンの油を拭きとる。
ごま油(卵用)をひく。
中火で加熱する。
3を流し入れる。
ゴムベラを使い、鍋端から中央に移すように卵液を固める。
半熟になったら火から下ろす。
5) 盛り付ける 07:19
お皿に4を盛り付けて完成。

Point

・You can substitute cherry tomatoes for tomatoes.
・When breaking eggs, hit the eggs against each other to prevent the shell from entering the egg liquid.
・By adding oyster sauce to the egg liquid, it becomes rich and delicious.
・By adding mayonnaise to the egg liquid, the finished texture will be better.
・During step 2, cut the egg yolk and mix so as not to cut the firmness of the egg white.
・By adding salt to tomatoes and stir-frying, they bring out the umami and sweetness.
・By not boiling the tomatoes, it saves time and prevents them from losing their shape.
・In step 4, use a rubber spatula to solidify the egg mixture from the edge of the pan to the center for a better texture.