Stir-Fried Tomatoes and Eggs

1. Gather all the ingredients.
2. In a medium bowl, combine 3 large eggs (50 g each w/o shell), half of the ¼ tsp Diamond Crystal kosher salt, and half of the ⅛ tsp white pepper powder and whisk together.
3. Cut 2 tomatoes into wedges and cut them in half crosswise. If your tomatoes are smaller than mine, keep them as wedges.
4. Heat a wok or large frying pan over medium heat. When the wok is hot, add 2 Tbsp neutral oil and swirl it around to coat the entire surface of the wok. Add the beaten eggs once smoke starts to appear from the edge of the wok.
5. With a blunt-end wooden spatula, swirl the loosely set egg around the pan to continue cooking the rest of the egg. When the bottom of the egg is set but the top is not yet fully cooked, transfer it back to the bowl.
6. Add 1 Tbsp toasted sesame oil to the wok, then add the tomatoes. Stir-fry to coat them with the oil.
7. Season the tomatoes with the remaining Diamond Crystal kosher salt and white pepper powder.
8. Add ½ Tbsp soy sauce and 1 Tbsp sake and let the tomato cook a bit longer, about 1 minute.
9. When the tomatoes are slightly wilted and tender but still maintain their shape, add the egg back to the wok and quickly toss everything together.
10. Taste and adjust the seasoning if needed. I added slightly more soy sauce and white pepper. Serve the stir-fried tomatoes and eggs over steamed rice as a meal. You can also serve it as a side dish without steamed rice.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.