Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, my mother's chinese cabbage and astuage with eggs. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

My Mother's Chinese Cabbage and Astuage with Eggs is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. My Mother's Chinese Cabbage and Astuage with Eggs is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook my mother's chinese cabbage and astuage with eggs using 11 ingredients and 4 steps. Here is how you cook it.

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

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

Steps 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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