This is a home-style dish enjoyed in China and Taiwan, introduced by Koutarou Kento. Despite using only two main ingredients, this exceptional recipe, with its clever use of sugar and stir-frying techniques, delivers a creamy texture and rich tomato umami. It's a perfect side dish to pair with rice.
Ingredients
Main Ingredients (2 servings)
- Tomatoes 2
- Eggs 3
- Potato Starch 1/2 tsp
- Water 1 tsp
Seasonings
- [A] Sugar (quick-dissolving type) (to taste)
- [A] Salt (pinch)
- [A] Minced Garlic 1/2 clove
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [B] Sugar (quick-dissolving type) (to taste)
- [B] Salt (pinch)
- [B] Cooking Sake (Rice Wine) 1 tbsp
- Sesame Oil 2-3 tbsp
- Soy Sauce 1/2-1 tbsp
Steps
- Cut 2 tomatoes into bite-sized pieces (about 8 wedges each).
- Place the cut tomatoes in a bowl, add sugar (to taste) and salt (pinch), and mix.
- Crack 3 eggs into a bowl, add sugar (to taste), salt (pinch), and Cooking Sake (Rice Wine) (or water) (1 tbsp), and mix well. [Here's the trick!] Adding sugar to the eggs creates a fluffy texture when cooked.
- Add a generous amount of sesame oil (2-3 tbsp) to a frying pan and heat until it almost smokes.
- Add a little more sesame oil (not included in the ingredient list, just a small amount) to the frying pan and stir-fry the seasoned tomatoes until they soften.
- Return the prepared fluffy eggs to the frying pan with the tomato sauce.
- Pour in a slurry made by dissolving Potato Starch (1/2 tsp) in water (1 tsp), and mix until thickened.
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