Chef Masahiro Kasahara presents the second installment of his 'Itametsukko Club' series, offering professional techniques to achieve a fluffy egg stir-fry, a common challenge in home cooking. This recipe for the classic tomato and egg stir-fry teaches exquisite heat control and cooking tips.
Ingredients
Main Ingredients (2-3 servings)
- 3 Eggs
- 3 Tomatoes
- 1/4 Long Onion (Scallion)
Seasonings
- Pinch of Black Pepper
- Vegetable Oil (to taste)
- Pinch of Salt
- [A] 1 tsp Sugar
- [A] 1 tsp Soy Sauce
- [A] 1 tsp Oyster Sauce
- [A] 1 tsp Ketchup
Steps
- Finely chop the white part of the long onion and place it in a bowl.
- Remove the core from the tomatoes and cut them into 4 wedges each.
- Crack 3 eggs into the bowl from step 1, add 2 pinches of salt, and mix. Whisk until the egg white chunks are mostly broken up.
- Heat 2 tbsp of vegetable oil in a frying pan over medium-high heat until very hot. (Key Tip! Low oil temperature can cause eggs to stick, so ensure the pan is thoroughly heated).
- Pour the beaten eggs all at once into the hot frying pan. Stir the eggs, pushing the cooked edges towards the center and bringing the uncooked portions to the outside.
- Once the eggs are fluffy and slightly undercooked, remove them from the pan. (Key Tip! Overcooking will make them tough, so remove them just before they are fully set).
- Add a little more vegetable oil to the same frying pan and heat again over medium-high heat.
- Add the tomatoes cut in step 2 all at once, spreading them evenly in the pan to stir-fry.
- Sprinkle 2 pinches of salt over the tomatoes and cook until their edges start to soften, almost like searing them.
- When the tomatoes have softened significantly, add [A] 1 tsp sugar, [A] 1 tsp soy sauce, [A] 1 tsp oyster sauce, and [A] 1 tsp ketchup. Stir well to coat everything and let it simmer.
- Once the sauce has formed, return the cooked eggs to the frying pan and stir everything together briefly.
- Plate the dish and finish with a sprinkle of black pepper.
