Almost every culture has a variation of rice and tomato (or ketchup). It's simple, satisfying, and a little nostalgic. Today Yukimi made rice and tomato (and egg) the Japanese way, and it somehow brought everyone home. Every person that works at Gohar World is an immigrant. We represent six countries, but all call NYC home.
Rice, Tomato, Egg
Serves 4
1 cup white rice
4 large tomatoes, cut into wedges
2 tbsp sesame oil
1 cup veg or chicken stock
1.5 tbsp soy sauce
1.5 tbsp oyster sauce tbsp
6 egg
3 tbsp veg oil
Handful of snow peas for garnish, optional
Place 1 cup of rice in a pot. Measure 1 cup of water and add it to the rice. Add salt. Turn heat to the lowest setting, cover, and cook for 25 minutes or until rice is cooked.
Meanwhile, cook the tomatoes. Heat sesame oil in a pan over medium heat and add the tomatoes. Add stock, soy sauce, and oyster sauce. Cook 5 mins, until the tomatoes are soft and sauce gets slightly thick.
Once the rice is cooked make the eggs. In a bowl, whisk the eggs with salt and pepper. Heat the oil in a non-stick pan over medium heat. When the pan is hot, pour the eggs and cook until you reach a soft scrambled.
Place a bit of rice in each bowl. Add the egg on top of the rice, and then tomato on top of the egg. Garnish with chopped snow peas if you have them. If you don't, don't garnish.
Rice, Tomato, Egg
