My Mother's Chinese Cabbage and Astuage with Eggs Recipe

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

1/4 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

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.

No additional tips available.

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

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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.

My Mother's Chinese Cabbage and Astuage with Eggs

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