Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, my mother’s chinese cabbage and astuage with eggs. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

My Mother’s Chinese Cabbage and Astuage with Eggs is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. My Mother’s Chinese Cabbage and Astuage with Eggs is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have my mother’s chinese cabbage and astuage with eggs using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make My Mother’s Chinese Cabbage and Astuage with Eggs:

1. Get 1/4 Chinese cabbage
2. Make ready 150 grams Atsuage
3. Prepare 1 Chikuwa
4. Take 1 bag Shimeji mushrooms
5. Take 2 Eggs
6. Take 100 ml ● Dashi stock
7. Take 2 tbsp ● Soy sauce
8. Prepare 2 tbsp ● Mirin
9. Prepare 2 tsp ● Sugar
10. Get 1 tbsp Katakuriko
11. Take 1 tsp Sesame oil

Instructions to make My Mother’s Chinese Cabbage and Astuage with Eggs:

1. Slice the Chinese cabbage lengthways into 2-cm widths. (For children:) Separate the shimeji mushrooms into small pieces. Cut the atsuage into bite sizes.
2. Add ● ingredients to a frying pan and bring to a boil. Add the ingredients from Step 1 (add the stiff parts of the Chinese cabbage first) and cook over a medium heat until tender.
3. Add sesame oil and stir in the katakuriko dissolved in water. Add the beaten eggs and cover with a lid. Continue to cook for 1-2 more minutes over low heat.
4. For variety, break a whole egg the atsuage and Chinese cabbage, and steam by covering with a lid until the egg is softly poached. While eating, break the soft-poached egg and mix it into the dish.
5. Ready to serve and ENJOY!

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