Tomato and egg stir fry トマト炒り卵

This is the second dish I made using a recipe in  "The real Japanese Izakaya Cookbook". This is a rather simple dish but we like the result very much. Since we had pasteurized eggs and skinned Campari tomatoes on hand, this is an easy and quick dish.

Ingredients: One serving but we shared this dish.
2 eggs (since eggs are not cooked completely, I used two pasteurized eggs)
2 skinned Campari tomatoes, each quartered
1 tsp dark sesame oil (the recipe said 1 tbs but I thought that was too much).
1/8 tsp minced fresh ginger (I may have used more like 1/4 tsp).
pinch of salt

Directions:
Add the sesame oil to a non-stick frying pan on medium flame and stir fry the wedges of tomato for 2 minutes.
Add the ginger and stir.
Add well-beaten eggs and stir until softly set. Stop stirring and let the bottom cook for 10 seconds and slide onto a serving dish. Season with salt to taste.

The combination of fresh tomato, ginger, dark sesame oil and eggs works nicely. A bit of salt makes everything come together. This will go with any drinks you are having. We really like this dish.

P.S. Our plum tree which suffered the last couple of years due to a fungal disease and a transplant to a different location in the yard which required quite an extensive pruning. We were really worried that we would lose it. But it seems to be holding its own and we are glad it is surviving. This year, mid February, it started blossoming. It is nice to see the early sign that Spring is coming.