Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, my mother's chinese cabbage and astuage with eggs. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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My Mother's Chinese Cabbage and Astuage with Eggs is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. My Mother's Chinese Cabbage and Astuage with Eggs is something that I have loved my entire life.

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 that.

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

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

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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.

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