This'll probably get lost in th YT comments, but, this was amazing. Just did it for dinner and my dementia addled Vietnamese mother in law, who never finishes anything, absolutely crushed it. I enjoyed it too, but her joy is worth more than I can say.
I love the quick format it really emphasizes how quickly and easily you can cook at home with what you have, one you know the core of a dish how it can be repeated with minimal deviation is really awesome
Kenji seriously thank you for taking the time to make these vids. I learn something (at LEAST) every video, and I want to make sure I clearly communicate - I appreciate your work!
Digging these easy quick-hit recipes and videos lately...def love the longer-form videos but this is a really nice change of pace for some super-fast simple dishes...love it!
Just made this, wow what an amazing flavor! Best Chinese breakfast item I’ve ever had. I used home-growth tomatoes and added in a spicy chili but didn’t have ginger, ended up great still. Looking forward to mastering this one and adding it to my arsenal of recipes!
I lived in China for 6 months and fell in love with this dish. Weirds people out when I tell them about it, but it's legit amazing. Especially good with home grown tomatoes, because of the higher glutamate content.
What on earth with people who get weirded out by dish that have eggs and tomatoes fried up together? Try to tell them about shakshuka its amazing turkish dish with fried eggs and tomatoes as well
I like well cooked tomatoes, unfortunately I'm not very comfortable with undercooked or raw ones. So salsa for me also is preferably roasted tomatoes. I find that well cooked tomatoes with some indian spices and a touch of salt pepper sugar and msg is the only thing I need for a nice slice of sourdough with a small dollop of crema.
@@nikitakimov9956 I'm not against mixing eggs and tomato at all, but I definitely used to hate it. Shakshuka is a bit different since you're poaching the eggs in the sauce rather than mixing eggs and tomato, if you get what I mean
@@nikitakimov9956it’s not something that’s done in European cuisine (okay, ironically it is done in the most boring European cuisine, the English breakfast… and also salsa on eggs is very popular), so people turn their nose up at it out of habit. I will say that if you don’t get the texture of either this dish or shakshuka quite right you can easily end up with something a little watery or mushy that isn’t the most pleasant for eggs. Maybe people are used to thinking of eggs as something you top with tomatoes, not mix together, I don’t know.
At this point I make this at least weekly, if not more. I know traditionally ketchup is used, but I love using gochujang instead. Also, serving it on rice is great but my favorite starch to eat with it is big flat hash brown that I line a bowl with before pouring the tomato and eggs on top.
@@littlebumgorf Shanghainese, Cantonese and Taiwanese cooking have long history of interaction with the West and they have been using ketchup for at least a century by now.
If you're serious, check out your school and local libraries. They're incredible places for useful resources and even if they don't have this book, many libraries will let you request books that they can then procure
I do this but without Chinese wine or soy, and sub in some fish sauce. Might actually be how Kenji makes it in his book. Not sure but it’s one of my faves!
I love the informal videos where you use stuff up. Thanks it helps me figure out what to do with my leftover stuff. Maybe you could do a whole, "making dinner for the family" video start to finish interruptions, everything. Speed it up of course lol.
Omg. I love tomatoes. An Italian-style sauce with whatever veg is my easy go-to for comfort. Also tomato soups, roasted tomatoes with herbs. Your dish might end up a new favorite-- so savory, so yum. Served with partially milled brown rice so I don't have to give the kids a hard time for being white rice monsters. Thank you so much!
I just saw Lucas Sin’s video on Tomato Egg drop and it looks delicious. I’ve been wanting to try making this dish but haven’t gotten around to it. Looking for a good other meaty side dish to make alongside this one.
Chineese food are usually very easy to make yet tasty. The ingredients are those you can find super easily and also you can reuse at other dishes. This is also why chineese restaurant are fast, cheap, and also super tasty
Aw yeah. I’m from Hong Kong and this is one of my go to homesick meals (living in the UK). Looking forward to seeing your version, Chef! Edit: You definitely made it the classic way. Bravo.
Is it okay to cook the tomatoes in the seasoned wok? I always thought the acidity would damage the seasoning and also dissolve it into the food? I might be wrong, let me know!
I make every so often and happy with the results but once in a while I’ll order from the local Chinese restaurant (that has an authentic menu) and willingly pay the TWELVE DOLLARS because it’s so amazingly delicious. I don’t know what they do but man it’s fantastic
i add coriander powder (dhaniya podi) to this along with a few green chiles and ginger-garlic paste, it become so comforting for your throat if it's scratchy due to a cold or something
Its' ketchup, Kenji added way too little ketchup in his version. Add more ketchup and it should taste the same. You can also opt to add some boiling water to the tomatoes and stew them for a little bit before you add the egg back in.
Not related to this dish totally: but I love your use of the wok! And your reasons behind why it’s been your most used pan of your adult life. Re: it’s sloped sides for frying - wanted to suggest a ttukbaegi pot for frying on a smaller scale (1 - 3 person fried food). Sloped sides and less oil needed. Longer wait for heating though
This is approximately the same as a college student short order special that was one of my staples at the time. Minus the winner and soy sauce it was called "Mota Special".
only one way to find out :) -- but really the tomato sauce Kenji made is a bit of a HK style "red sauce" -- can be used for a base of a lot of things. So tomato and egg over rice/noodles I'm sure would be good, tomato and ground pork, tomato and sliced beef is very common as well. So with things not egg, it essentially follows the same process. Cook Protein first, set aside, make tomato sauce, add protein back in. Top over carb of choice.
A Chinese classic. Thanks. Warning Tip: I have found the best way to remove the non stick properties of my wok is to cook tomatoes in it.😢 This recipe involves brief contact so is probably OK, but avoid lengthy pasta sauces etc.
if it's seasoned well enough, the acid from the tomatoes will do nothing against the oil layer. unless you are essentially roasting a LOT of tomatoes on there with no oil, a well seasoned cast iron anything will be perfectly fine
I think that fear comes from people who make long cooked tomato dishes using those materials. Like a bolognese that simmers for hours might be a problem, but shorter cooks are a non issue
yea it can hurt your seasoning a little if yours are not perfectly seasoned, but it really doesnt matter. if your heating your wok properly when adding oil its fine.
At first I thought this was going to be similar to "Huevos Pericos" from Colombia, but it's a bit more complex than just eggs, tomato, onion and salt 😂 still, love the video ❤
