Shrimp and Tomato Scrambled Eggs

Peel the shrimp, remove the veins, pat dry, and season lightly with salt and pepper.

Remove the stems from the shimeji mushrooms and separate them. Cut the tomato into bite-sized pieces.

Beat the eggs, add mayonnaise, and season lightly.

Place the inner pot into the main unit with the lid open. (Do not add ingredients yet.)

Select “Manual: Sauté,High”, set the cooking time to 15 minutes, and press “START/SET”. Once the cooking indicator changes from flashing to steady, add the salad oil and step 3, stirring vigorously while stir-frying.

Once the eggs are cooked through, transfer them to a separate container.

Add sesame oil to the inner pot, then add peeled shrimp and shimeji mushrooms. Stir-fry, seasoning with chicken bouillon powder, salt, and pepper.

Once the shrimp are cooked through, add the tomatoes. Stir gently just until warmed through. Return the eggs to the pot and stir-fry lightly.

Serve in bowls, garnished with cilantro (or thinly sliced green onions).