The Symbol (Excerpt)

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Tomato Egg:

- Whisk 2-3 eggs together with a small splash 1 tbsp of shaoxing wine and a pinch of white pepper 1/4 tsp in a bowl. - In another small bowl, mix up a sauce of 1 tsp oyster sauce, 1 tsp soy sauce, 1 tsp sesame oil. - Heat your skillet up and add in 2-3 chopped medium tomatoes. I like them in big chunks so they don't break down too quick. Cook them only briefly until soft and slightly caramelized but not completely mushy. - Add in your mixed soy / oyster / sesame oil sauce. - Pour in your whisked eggs. Gently stir eggs as they cook. Add salt and additional pepper to taste. - Cook until eggs are set but not overcooked. If you overcook, the eggs will get grainy and the water releases from the tomatoes and it's not very appetizing . - Immediately spoon into a bowl on top of hot rice, add sesame seeds / furikake / diced green onions / a drizzle of kewpie mayo if you wish.

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