Chinese Umami Tomato Egg
AJI-GINISA® Flavor Seasoning MixIngredients
Cornstarch-Catsup Mixture:
- 1 tsp. (3g) Cornstarch
- 2 Tbsps. (30ml) Water
- 2 Tbsps. (30ml) Tomato catsup
- 1 tsp. (5g) Sugar
- 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
Procedure
- MIX. To prepare cornstarch-catsup mixture, combine cornstarch, water, catsup, and sugar in a bowl. Mix well and set aside.
- 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.
- SAUTÉ. In the same pan, heat oil. Sauté tomato until slightly soft. Then add the scrambled egg, scallions, ginger, cornstarch-catsup mixture. Mix well.
- SEASON. Add AJI-GINISA®. Mix well.
- 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.
Cooking Time: 10 minutes
Preparation: 5 minutes
Servings:
6
Serving size: 3/4 cup (141.5g)
Products Used
AJINOMOTO Ginisa® Flavor Seasoning Mix
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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)
392.0
Good to Know Nutrition Facts
Tomatoes are rich sources of Lycopene that helps boost immunity.