Flavor Bomb! Super Simple Tomato and Egg Stir-fry (Todakbok)
Flavor Bomb! Super Simple Tomato and Egg Stir-fry (Todakbok)
The Fantastic Harmony of Fresh Tomatoes and Soft Eggs! Enhance Flavor with a Spoonful of Oyster Sauce, the Rice-Stealing Side Dish ‘Todakbok’ Recipe
While tomatoes and eggs alone make a wonderful side dish, adding fragrant scallions, umami-rich oyster sauce, and savory soy sauce doubles the deliciousness! It’s perfect served over warm, freshly cooked rice for a delightful mix, or can be transformed into a satisfying fried rice by adding rice. This is a recipe anyone can easily follow and enjoy. Let’s discover this delicious dish now!
Main Ingredients- 3 fresh tomatoes
- 3 fresh eggs
- 1 stalk of scallion (mostly white part)
- 1 Tbsp rich oyster sauce
- 1 Tbsp savory soy sauce
- A pinch of ground black pepper (to taste)
Cooking Instructions
Step 1
First, we’ll remove the skin from the tomatoes for a softer texture. You can cook them with the skin on, but some people find the texture of the skin less appealing. Personally, I prefer the cleaner taste when the skin is removed. Lightly score the bottom of the tomatoes with a cross (+) shape. This score will help the skin peel off easily.
Step 2
Bring a pot of water to a rolling boil. Once boiling, carefully place the scored tomatoes into the water and blanch them for about 30 seconds. Be careful not to over-boil, as they can become too mushy.
Step 3
Quickly remove the blanched tomatoes and plunge them into a bowl of ice-cold water. This shocking in cold water helps the skin to loosen further and retains the tomato’s fresh texture.
Step 4
Take the cooled tomatoes out of the water and gently rub the scored areas with your fingers. See! The skin will peel off remarkably smoothly. This process allows you to enjoy only the tender flesh of the tomato.
Step 5
Once the skins are completely removed, finely chop the tomatoes into bite-sized pieces. Dicing them into about 1 to 1.5 cm cubes will help them hold their shape during cooking and absorb the sauce well.
Step 6
Wash and finely chop the scallion. I mainly used the white part for its pleasant aroma. The green parts can have a stronger flavor, so feel free to adjust or omit them according to your preference.
Step 7
In a bowl, crack the 3 eggs. Whisk them gently to break the yolks and combine with the whites, creating a smooth egg mixture. You can add a tiny pinch of salt here, but it’s optional as the soy sauce and oyster sauce will provide sufficient seasoning.
Step 8
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Tilt the pan to ensure the oil coats the entire surface; preheating is crucial for preventing the eggs from sticking and for making nice scrambled eggs.
Step 9
Once the oil is sufficiently hot, pour in the whisked eggs. As the edges begin to set, quickly use chopsticks or a spatula to stir the eggs in a swirling motion, creating fluffy scrambled eggs. Avoid overcooking; they should be slightly soft as they will continue to cook off the heat.
Step 10
Immediately transfer the cooked scrambled eggs to a separate plate. Setting them aside prevents them from breaking apart when you stir-fry them with the tomatoes later, allowing them to blend harmoniously.
Step 11
Wipe the same pan clean or use a fresh one. Add a little more cooking oil and sauté the chopped scallions over medium-low heat.
Step 12
The key here is to sauté the scallions until they become translucent and fragrant, releasing their natural sweetness. Stir them gently to avoid burning, slowly bringing out their delicious flavor.
Step 13
Once the scallions are nicely fragrant and slightly golden, add the chopped tomatoes to the pan and stir-fry together for about 1-2 minutes, until the tomatoes start to soften.
Step 14
Now it’s time to season! Add 1 tablespoon of oyster sauce and 1 tablespoon of soy sauce to the pan. Stir-fry everything together, allowing the tomatoes and scallions to absorb the flavors. The oyster sauce and soy sauce will significantly enhance the dish’s umami.
Step 15
As you stir-fry, you’ll notice delicious juices releasing from the tomatoes, making the mixture moist. This moisture helps to keep the dish from becoming dry and maintains a tender consistency.
Step 16
Return the reserved scrambled eggs to the pan. Gently toss everything together to combine the eggs with the tomato and sauce mixture. The eggs will become even softer and richer when coated with the tomato sauce.
Step 17
Finally, sprinkle with a pinch of freshly ground black pepper to enhance the overall aroma and flavor. Grinding pepper directly onto the dish adds a more intense fragrance.
Step 18
Voila! Your delicious Tomato and Egg Stir-fry is ready. I also prepared some pan-fried tofu to make it a more substantial meal. It’s absolutely divine served over hot rice or enjoyed with tofu. This dish is satisfying because it’s simple to make and incredibly tasty. Experience the deep umami from the fantastic combination of oyster sauce and soy sauce!
