http://www.youtube.com/watch?v=82NPIcZSvCA
Mixing mayo and soy milk in the eggs makes the scrambled eggs very creamy and you will never fail by this way. Tomato chops are marinated with salt and sesame oil. No wonder tasty XD
This recipe was once printed on the recipe cards.
http://createeathappy.blogspot.jp/2010/07/my-accomplishments.html
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Creamy Scrambled Eggs and Tomato Rice Bowl
Difficulty: Easy
Time: 15min
Number of servings: 2
Calories per serving: 395Kcal
Ingredients:
2 eggs
2 tbsp. mayonnaise
60ml soy milk or milk
1 (200g=7oz.) tomato
1 tsp. sesame oil
salt
2 bowls cooked rice
watercress sprigs *if available
Directions:
1. Bring a pot of water to a boil, then dip the tomato in hot water for a few seconds to soften the skin. Drain well and wait until it cools down. Then peel off the skin with your hands. Remove the seeds and dice. Marinate them with sesame oil and a bit of salt to taste. Keep in the fridge until you are ready to serve.
2. Beat eggs and mix mayonnaise, soy milk (or milk) and a pinch of salt in order. Put in a saucepan and cook on low, stirring constantly, until the mixture thickens according to your taste.
3. Serve cooked rice in a rice bowl, place the scrambled eggs, place the tomatoes, pour some marinade over, and garnish with watercress sprigs if available.
↓トロトロ豆乳卵の香味トマトのせ美肌丼（レシピ）
http://cooklabo.blogspot.jp/2009/08/blog-post_12.html
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