How to Make Quick White Miso Scrambled Eggs with Tomato and Avocado
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Award-winning White Miso Scrambled Eggs with Tomato and Avocado. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from White Miso Scrambled Eggs with Tomato and Avocado, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White Miso Scrambled Eggs with Tomato and Avocado delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make White Miso Scrambled Eggs with Tomato and Avocado is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can cook White Miso Scrambled Eggs with Tomato and Avocado using 7 ingredients and 4 steps. Here is how you can achieve that.
I still had leftover white miso from Omi city in Shiga prefecture, from my mother at New Year's. I tried mixing it with eggs. It has a slight sweetness and is very delicious.
The sweetness and the saltiness of white miso differ according to the brand, so adjust to taste. I used white miso paste made in Omi city in Shiga prefecture. Recipe by ochikeron
Ingredients and spices that need to be Prepare to make White Miso Scrambled Eggs with Tomato and Avocado:
- 2 Eggs
- 1 1/2 - 2 tablespoons ※adjust according to its sweetness and saltiness White miso
- 1/2 Avocado
- 1/2 Tomato
- 2 grams Bonito flakes
- 1 dash Salt and pepper
- 1 tbsp Vegetable oil
Instructions to make White Miso Scrambled Eggs with Tomato and Avocado
- Parboil and peel the tomatoes. Remove the seeds and cut into cubes. Cut the avocado into cubes as well.
- Mix the eggs and white miso paste (dissolved in a small amount of hot water) with a whisk. Season lightly with salt and pepper. Add the tomatoes and avocado from Step 1, and mix.
- Heat vegetable oil in a pan, pour in Step 2 mixture, and stir gently. When almost cooked through and fluffy, add half of the bonito flakes, and mix briefly.
- Serve on a plate, and sprinkle with the rest of the bonito flakes, then it's done.
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