Step-by-Step Guide to Make Any-night-of-the-week My Mother's Chinese Cabbage and Astuage with Eggs

My Mother's Chinese Cabbage and Astuage with Eggs.

My Mother's Chinese Cabbage and Astuage with Eggs

Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to make a special dish, my mother's chinese cabbage and astuage with eggs. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

My Mother's Chinese Cabbage and Astuage with Eggs is one of the most well liked of recent trending meals in the world. It is simple, it's quick, it tastes delicious. It is appreciated by millions every day. My Mother's Chinese Cabbage and Astuage with Eggs is something which I have loved my whole life. They're nice and they look wonderful.

To get started with this particular recipe, we have to 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. {Prepare 1/4 of Chinese cabbage.
  2. {Make ready 150 grams of Atsuage.
  3. {Take 1 of Chikuwa.
  4. {Take 1 bag of Shimeji mushrooms.
  5. {Prepare 2 of Eggs.
  6. {Take 100 ml of ● Dashi stock.
  7. {Make ready 2 tbsp of ● Soy sauce.
  8. {Get 2 tbsp of ● Mirin.
  9. {Make ready 2 tsp of ● Sugar.
  10. {Take 1 tbsp of Katakuriko.
  11. {Get 1 tsp of 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..

So that is going to wrap this up with this exceptional food my mother's chinese cabbage and astuage with eggs recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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