Chinese Umami Tomato Egg

AJI-GINISA® Flavor Seasoning Mix

Ingredients

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 (7g) AJI-GINISA® Flavor Seasoning Mix
  • 2 Tbsps. (14g) Scallions, chopped

Procedure

  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.

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

Products Used

AJI-GINISA® Flavor Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
170.9
Carbohydrates (g)
8.2
Proteins (g)
7.0
Fat (g)
12.3
Dietary Fiber (g)
0.5
Calcium (mg)
25.3
Iron (mg)
1.4
Sodium (mg)
387.8

Good to Know Nutrition Facts

Tomatoes are rich sources of Lycopene that helps boost immunity.

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