Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, my mother's chinese cabbage and astuage with eggs. It is 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 popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. My Mother's Chinese Cabbage and Astuage with Eggs is something that I have loved my whole life.

To begin with this recipe, we must 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 it.

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

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

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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