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炒め物（トマトと卵の炒め物）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

tomato : 2 (300g)
卵 : 3個
オリーブオイル : 大さじ2
マヨネーズ : 大さじ1
酒 : 大さじ1
(A) Katakuriko : 小さじ1
(A) Water : 小さじ1
(B) Sugar : 小さじ1
(B) Umami seasoning : 1つまみ

Time required

15minutes

Procedure

1) cut tomatoes 00:45
Remove the stem of the tomato, cut it in half, then slice it into 4-5 equal pieces, then cut it in half again.
2) 卵液を作る 02:21
Crack the eggs into a bowl and add the mayonnaise.
Put (A) in another bowl and mix well, then add to the egg bowl and mix well.
3) 炒める 03:30
Heat a skillet over medium heat and add 1 tablespoon of olive oil.
When the frying pan is warm, add 2 while mixing lightly.
Heat while mixing the egg from the outside to the inside, and once it is cooked, return it to the bowl.
Add 1 tablespoon of olive oil to a frying pan and heat it over medium heat.
Add (B), mix lightly, add sake, and simmer over low heat until the water evaporates.
When the tomatoes become soft, move them to the edge and reduce the heat to medium-low, then return the eggs to the empty space and loosen them.
After loosening, mix the whole and complete.

Point

・A tomato with a beautiful line behind it has a condensed sweetness and umami.
・If you add potato starch to the egg mixture, it prevents the moisture from evaporating and prevents the dough from becoming dry.
・Eggs won't be soft unless the frying pan is warm.
・To check if the frying pan has warmed up, drop a small amount of the egg mixture into the frying pan and let it come to a boil immediately.
・Tomatoes become sweeter when heated for a long time.