Steps

1. Cut 1 tomato (approx. 150g) in half and remove the core.
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2. Horizontally slice the tomato halves and make 3-4 cuts to create bite-sized pieces.
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3. In a bowl, combine 150ml water, 2 tbsp ketchup, 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp grated garlic, 1 tsp chicken stock granules, 2 tsp potato starch, and 3 shakes of ichimi togarashi. Mix well to create the sauce.
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4. In a separate bowl, add 2 eggs and 1 tbsp mayonnaise. Whisk to combine.
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5. Heat oil in a frying pan over medium heat.
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6. Once the pan is hot, pour in the whisked eggs. As the edges begin to set, push them towards the center and cook until semi-scrambled. (Key Tip!) Keeping the eggs semi-scrambled will result in a wonderfully melty texture.
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7. Transfer the semi-scrambled eggs to a bowl.
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8. Add 100g of mixed ground pork and beef to the empty frying pan and break it up as you stir-fry.
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9. Once the ground meat is cooked through and has changed color, pour in the well-mixed sauce.
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10. Add the cut tomatoes and stir everything together. Cook until the tomatoes are heated through and the sauce has thickened. (Key Tip!) Leaving some texture and shape in the tomatoes allows you to enjoy their acidity and texture.
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11. Once the sauce has thickened and the tomatoes are heated, turn off the heat and return the eggs to the pan.
    🕒 03:11
12. Roughly break up the eggs and mix everything together. Serve. (Key Tip!) Breaking up the eggs coarsely will maintain their texture and make the dish even more delicious.
    🕒 03:21