Steps

1. 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
2. Cut the cored tomatoes in half using the weight of the knife, being careful not to crush them.
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3. 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
4. Crack 3 Eggs into a separate bowl and add 1 tbsp Mayonnaise.
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5. 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
6. 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
7. 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
8. 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.
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9. Transfer the cooked eggs to a bowl.
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10. Add another 1 tbsp Oil to the same frying pan and heat over medium-low heat.
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11. Once the oil is warm, add the cut Tomatoes and coat them with the oil.
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12. Add 1 tsp Sugar and 1 pinch MSG (Umami Seasoning) to the tomatoes and stir briefly to season.
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13. 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
14. Once the tomatoes have softened, increase the heat to medium-low and push the tomatoes to one side of the pan.
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15. 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.
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16. Plate the stir-fry, and your "Tomato and Egg Stir-fry" is complete.
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17. Optionally, sprinkle a little Salt over the dish before serving.
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