Ingredients (Serves 2)

• 1 tomato, cut into wedges (170g)
• 1/2 pack bunashimeji mushrooms, separated (51g)
• 10cm piece of long green onion, minced (20g)
• 2 eggs (100g)
• 1 tablespoon Kewpie Mayonnaise
• 2 tablespoons Kewpie Sesame Oil & Garlic Dressing, divided
• Chopped green onion, for garnish

Instructions

1. Cut the tomato into wedges. Separate shimeji into small clusters. Mince the long green onion.
2. In a bowl, beat the eggs with mayonnaise until smooth.
3. Heat 1 tablespoon of sesame garlic dressing in a frying pan. Sauté the long green onion over low heat, then add the mushrooms and stir-fry.
4. Add the tomato and quickly stir. Push everything to one side of the pan.
5. Pour the egg mixture into the open space and cook until softly scrambled. Mix everything together and finish with the remaining dressing.
6. Plate and top with chopped green onion. Serve hot.