Classic Tomato and Egg Stir-fry

Steps

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1. 1
   Blanch the beef tomatoes. Dip each tomato into boiling water for about 5 seconds, immediately transfer to ice water to cool, then gently peel off the skin.
   ▶ ≈3:34
2. 2
   Cut the peeled tomatoes into six wedges each.
   ▶ ≈5:11
3. 3
   Crack 6 eggs into a bowl, add milk, sugar, and the sake-water mixture, then beat thoroughly to incorporate air.
   ▶ ≈5:27
4. 4
   Heat the wok over medium heat and add a generous amount of olive oil. When the wok is warm, pour in the egg mixture and stir gently from the center outward, allowing the egg to set gradually. Remove from heat once the egg is mostly set and transfer to a plate.
   ▶ ≈6:09
5. 5
   Wipe the same wok clean, add olive oil in a cold pan. Sauté the white scallion and minced garlic over low heat, then add the dried shrimp when you hear a sizzling sound.
   ▶ ≈6:54
6. 6
   Add the tomato wedges to the wok and gently stir-fry. Season with a pinch of pepper and salt, stirring to combine.
   ▶ ≈7:20
7. 7
   Pour in the sake and water mixture (about 50 ml total), cover the wok, and simmer gently until the tomatoes soften.
   ▶ ≈7:43
8. 8
   Uncover the wok, add the reserved scrambled eggs, reduce heat to low, and gently toss everything together to combine, breaking up the egg pieces.
   ▶ ≈8:04
9. 9
   Turn off the heat when the tomato and eggs are nicely combined with red and yellow colors distributed throughout. Garnish with green scallion and serve.
   ▶ ≈8:20