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My Mother's Chinese Cabbage and Astuage with Eggs

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To prepare an unforgettable My Mother's Chinese Cabbage and Astuage with Eggs, here are the components needed:

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

After readying the components, next you are ready to prepare your 5-star My Mother's Chinese Cabbage and Astuage with Eggs by following the instructions below:

  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..

Recipe : My Mother's Chinese Cabbage and Astuage with Eggs

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step by step to make My Mother's Chinese Cabbage and Astuage with Eggs

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