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My Mother's Chinese Cabbage And Astuage With Eggs Recipe

My Mother's Chinese Cabbage and Astuage with Eggs Recipe
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Serving : 4
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Prepare the ingredients before making My Mother's Chinese Cabbage and Astuage with Eggs in your home. Then, follow these steps below to serve My Mother's Chinese Cabbage and Astuage with Eggs for your family or friends.

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

  • 1/4 Chinese cabbage
  • 150 grams Atsuage
  • 1 Chikuwa
  • 1 bag Shimeji mushrooms
  • 2 Eggs
  • 100 ml ● Dashi stock
  • 2 tbsp ● Soy sauce
  • 2 tbsp ● Mirin
  • 2 tsp ● Sugar
  • 1 tbsp Katakuriko
  • 1 tsp Sesame oil

How to Make My Mother's Chinese Cabbage and Astuage with Eggs

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make My Mother's Chinese Cabbage and Astuage with Eggs in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
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