Chinese Umami Tomato Egg

AJI-GINISA® Flavor Seasoning Mix


Cornstarch-Catsup Mixture:
  • 1 tsp. (3g) Cornstarch
  • 2 Tbsps. (30ml) Water
  • 2 Tbsps. (30ml) Tomato catsup
  • 1 tsp. (5g) Sugar
Chinese Umami Tomato Egg:
  • 1 Tbsp. (15ml) Cooking oil
  • 6 pcs. (300g) Egg, beaten
  • 2 Tbsps. (30ml) Cooking oil
  • 1/2 kilo (500g) Cherry tomato, halved
  • 1 Tbsp. (7g) Scallions, chopped
  • 1 tsp. (3g) Ginger, minced
  • 1/4 cup (68g) Cornstarch-catsup mixture
  • 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
  • 2 Tbsps. (14g) Scallions, chopped


  1. MIX. To prepare cornstarch-catsup mixture, combine cornstarch, water, catsup, and sugar in a bowl. Mix well and set aside.
  2. STIR-FRY. To cook Chinese Umami Tomato Egg, heat oil in a pan. Pour beaten eggs and stir-fry until done. Remove from the pan and set aside.
  3. SAUTÉ. In the same pan, heat oil. Sauté tomato until slightly soft. Then add the scrambled egg, scallions, ginger, cornstarch-catsup mixture. Mix well.
  4. SEASON. Add AJI-GINISA®. Mix well.
  5. SERVE. Transfer to a plate. Garnish with scallions. Serve and enjoy while hot.

Cooking Tips

Beat the eggs vigorously before adding to the pan to get a fluffier texture.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 5 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 3/4 cup (141.5g)

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Tomatoes are rich sources of Lycopene that helps boost immunity.


No ratings yet.