Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, my mother's chinese cabbage and astuage with eggs. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

My Mother's Chinese Cabbage and Astuage with Eggs is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. My Mother's Chinese Cabbage and Astuage with Eggs is something which I’ve loved my whole life.

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

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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.

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