White Miso Scrambled Eggs with Tomato and Avocado
I still had leftover white miso from Omi city in Shiga prefecture, from my mother at New Year's. I tried mixing it with eggs. It has a slight sweetness and is very delicious.
The sweetness and the saltiness of white miso differ according to the brand, so adjust to taste. I used white miso paste made in Omi city in Shiga prefecture. Recipe by ochikeron
White Miso Scrambled Eggs with Tomato and Avocado
I still had leftover white miso from Omi city in Shiga prefecture, from my mother at New Year's. I tried mixing it with eggs. It has a slight sweetness and is very delicious.
The sweetness and the saltiness of white miso differ according to the brand, so adjust to taste. I used white miso paste made in Omi city in Shiga prefecture. Recipe by ochikeron
Cooking Instructions
- 1
Parboil and peel the tomatoes. Remove the seeds and cut into cubes. Cut the avocado into cubes as well.
- 2
Mix the eggs and white miso paste (dissolved in a small amount of hot water) with a whisk. Season lightly with salt and pepper. Add the tomatoes and avocado from Step 1, and mix.
- 3
Heat vegetable oil in a pan, pour in Step 2 mixture, and stir gently. When almost cooked through and fluffy, add half of the bonito flakes, and mix briefly.
- 4
Serve on a plate, and sprinkle with the rest of the bonito flakes, then it's done.
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