My Mother's Chinese Cabbage and Astuage with Eggs

Name: My Mother's Chinese Cabbage and Astuage with Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Slice the Chinese cabbage lengthways into 2-cm widths.
2
(For children:) Separate the shimeji mushrooms into small pieces.
3
Cut the atsuage into bite sizes.
4
Add ingredients to a frying pan and bring to a boil.
5
Add the ingredients from Step 1 (add the stiff parts of the Chinese cabbage first) and cook over a medium heat until tender.
6
Add sesame oil and stir in the katakuriko dissolved in water.
7
Add the beaten eggs and cover with a lid.
8
Continue to cook for 1-2 more minutes over low heat.
9
For variety, break a whole egg the atsuage and Chinese cabbage, and steam by covering with a lid until the egg is softly poached.
10
While eating, break the soft-poached egg and mix it into the dish.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 Chinese cabbage, 150 grams Atsuage, 1 Chikuwa, 1 bag Shimeji mushrooms, and more.

Yes, My Mother's Chinese Cabbage and Astuage with Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!