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My Mother's Chinese Cabbage and Astuage with Eggs

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We hope you got insight from reading it, now let's go back to my mother's chinese cabbage and astuage with eggs recipe. To make my mother's chinese cabbage and astuage with eggs you need 11 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook My Mother's Chinese Cabbage and Astuage with Eggs:

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

Steps to make My Mother's Chinese Cabbage and Astuage with Eggs:

Slice the Chinese cabbage lengthways into 2-cm widths. (For children:) Separate the shimeji mushrooms into small pieces. Cut the atsuage into bite sizes..
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..
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..
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..

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