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Tomato and Egg Stir-fry

A simple yet incredibly delicious stir-fry using fresh, seasonal tomatoes and eggs. The secret to preventing a mushy texture lies in the cooking technique, resulting in a perfect balance of fluffy eggs and tender, melt-in-your-mouth tomatoes. It's a perfect pairing with rice. The basic seasoning is mild, so feel free to adjust with salt to your preference.

📖Cooking Basics

dry（tantanmen）

Steps

Prepare a bowl and remove the core from 2 Tomatoes. [Key Tip!] Use the tip of your knife to gently twist and remove the core without cutting too deep.
🕒 00:44
Cut the cored tomatoes in half using the weight of the knife, being careful not to crush them.
🕒 01:11
Lay the halved tomatoes flat and cut them into 4-5 wedges each. Transfer the bite-sized pieces to a bowl. [Key Tip!] Cutting with too much force will crush the tomatoes. Instead, use the full motion of the knife and its weight to cut.
🕒 01:21
Crack 3 Eggs into a separate bowl and add 1 tbsp Mayonnaise.
🕒 02:24
Make a slurry by mixing 1 tsp Potato Starch with 1 tsp Water, then add it to the egg mixture and whisk well. [Key Tip!] Adding potato starch prevents the eggs from becoming dry even when fully cooked, ensuring a fluffy texture.
🕒 02:37
In a small dish, combine 1 tbsp Cooking Sake (Rice Wine), 1 tsp Sugar, and 1 pinch MSG (Umami Seasoning) to make the seasoning sauce.
🕒 03:14
Heat a frying pan over medium-low heat and add 1 tbsp Oil. [Key Tip!] Thoroughly heating the pan until the oil is very hot will result in fluffy scrambled eggs.
🕒 03:31
Lightly whisk the egg mixture again, then pour it into the hot pan. Stir from the outside in to cook thoroughly and create fluffy eggs. [Key Tip!] Ensure the eggs are fully cooked to achieve a fluffy texture that contrasts with the tomatoes. Mayonnaise and potato starch prevent them from becoming dry.
🕒 04:00
Transfer the cooked eggs to a bowl.
🕒 04:41
Add another 1 tbsp Oil to the same frying pan and heat over medium-low heat.
🕒 04:46
Once the oil is warm, add the cut Tomatoes and coat them with the oil.
🕒 04:52
Add 1 tsp Sugar and 1 pinch MSG (Umami Seasoning) to the tomatoes and stir briefly to season.
🕒 05:06
Then, add 1 tbsp Cooking Sake (Rice Wine) and simmer over low heat until the liquid has evaporated. [Key Tip!] Simmering gently over low heat enhances the natural sweetness of the tomatoes and creates a tender, melt-in-your-mouth texture. Be careful not to burn.
🕒 05:16
Once the tomatoes have softened, increase the heat to medium-low and push the tomatoes to one side of the pan.
🕒 05:52
Return the scrambled Eggs to the empty space in the pan, lightly break them up with a spatula, and then quickly toss with the tomatoes. [Key Tip!] The eggs will absorb any remaining moisture from the tomatoes, preventing a soggy dish and keeping the flavors distinct.
🕒 05:59
Plate the stir-fry, and your "Tomato and Egg Stir-fry" is complete.
🕒 06:38
Optionally, sprinkle a little Salt over the dish before serving.
🕒 06:57