Scrambled Egg with Hon-shimeji Mushroom and Tomato
2018-02-19- Cuisine: Japan
- Course: Dish
- Skill Level: Beginner
-
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- Yield : 1
- Servings : 2
- Prep Time : 5m
- Cook Time : 20m
The dish is sweet and sour, so it make kid and adult like.
Tips : 1.The level of sweet and sour can adjust by sugar.
2. The Hon-shimeji mushroom can change other mushroom.
Ingredients
- Hon-shimeji Mushroom 50g
- Tomato 250g
- Egg(whisked) 1 pc
- Oil 3 tbsps
- Garlic(grated) some
- Ginger 1 slice
- Tomato Paste 50g
- Water 1/2 cup
- Salt some
- Soy Sauce 1 tsp
- Sugar 2 tsp
- White Pepper powder some
Method
Step 1
Remove stalk of tomato and rinse. Cut a cross on the skin at the bottom. Scald in boiled water for a minute. Soak in cold water and then remove the skin . Diced.
Step 2
Rinse mushroom. Scald and drain.
Step 3
Heat oil in the wok. Saute ginger and garlic. Add in tomato and seasoning. Then, stir. Cook until the sauce is thickened.
Step 4
Beat egg with a little bit of sale. Heat 2 tbsps oil to scramble egg. Add scrambled egg together with hon-shimeji mushroom into tomato paste and stir. Serve.
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