Tomato, Egg, and Shio-Konbu Stir-fry

Name: Tomato, Egg, and Shio-Konbu Stir-fry
Yield: 2 servings
Cuisine: American
Ingredients: 1 Tomato; 2 Eggs; 1/2 tsp Chinese chicken stock powder; 1 tbsp Shio-kombu; 1 Pepper

cookpad.japan @cookpad_jp

I prepare this dish whenever I crave cooked tomato dishes.

Please be careful not to stir-fry the tomato and eggs for too long.
It looks more delicious when you roughly scramble the eggs. Recipe by Amanaga tougarashi

I prepare this dish whenever I crave cooked tomato dishes.

Please be careful not to stir-fry the tomato and eggs for too long.
It looks more delicious when you roughly scramble the eggs. Recipe by Amanaga tougarashi

cookpad.japan @cookpad_jp

I prepare this dish whenever I crave cooked tomato dishes.

Please be careful not to stir-fry the tomato and eggs for too long.
It looks more delicious when you roughly scramble the eggs. Recipe by Amanaga tougarashi

I prepare this dish whenever I crave cooked tomato dishes.

Please be careful not to stir-fry the tomato and eggs for too long.
It looks more delicious when you roughly scramble the eggs. Recipe by Amanaga tougarashi

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Ingredients

2 servings

1Tomato
2Eggs
1/2 tspChinese chicken stock powder
1 tbspShio-kombu
1Pepper

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Steps

1

Chop the tomato into cubes. Cut the shio-konbu in half if it's too long.
2

Beat the eggs, and mix with the Chinese chicken stock powder.
3

Heat oil in a frying pan, roughly stir-fry the eggs, then remove from the pan.
4

Add vegetable oil, and stir-fry the tomato and shio-konbu. Return the eggs to the pan, and briefly stir-fry. Sprinkle with pepper if you like.