• 1 & 1/2 block silken(soft) tofu
• 3 tomatoes(ripe)
• 3 egg
• 2 Tbsp sesame oil
• 2 stalks green onion(cut into small pieces)

(A) Seasoning

• 1 Tbsp Kikkoman soy sauce
• 1 Tbsp Manjo Hon Mirin(mirin)
• 1/2 tsp salt
• a dash pepper

1. (1) Use a plate or weight to press excess moisture out of the tofu, then cut into large, bite-size pieces.
   (2) Chop the tomatoes into large, bite-size pieces.
   (3) Heat 1 Tbsp of sesame oil in a fry pan and cook (1) and (2) over high heat.
   (4) Add in (A) and coat onto the ingredients, then add in the remaining sesame oil in a circular motion from the fry pan's edge. Add in the beaten egg and quickly stir-fry all together until the egg is softly scrambled. Serve garnished with the green onions.

Methods for beating eggs

(1) When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.