Tomato and Egg Stir-fry with Wood Ear Mushroom トマトと卵炒め丼 キクラゲ入り

This is another version of “tomato and egg stir-fry”.  I made a few changes to improve this dish. Least of those is the inclusion of fresh wood ear mushrooms we got from “Weee”.  Another change I made was to add potato starch to better coat the tomato with ketchup. I served this on rice for lunch.

Ingredients (for 2 servings): 2-3  Campari tomato, skinned and quartered
1 tbs ketchup
Dash of Sriracha or other hot sauce, optional and to taste
1 tsp “katakuriko” potato starch
1/4 cup fresh or dry rehydrated wood ear mushroom, washed and patted dry using a paper towel, cut into strips and if needed hard attachment part removed
2 eggs, beaten
1/4 tsp ginger root, finely chopped
salt and pepper for seasoning
Olive or vegetable oil

Directions:
Coat the tomato quarters with the ketchup, sriracha, and potato starch.
Heat the oil in frying pan and sauté the ginger and then tomato for 1-2 minutes
Add the wood ear and sauté another minute (despite being patted dry, it does splatter)
Add the egg and let it sit for a few seconds until the bottom is set. Mix and repeat until all eggs are just cooked
Season it with salt and pepper
Serve by itself or over the rice.

We think this version is better. Because of the potato starch, the tomato does not exude too much liquid. The wood ear adds nice crunch and went well with the cooked egg.