How to Make Homemade My Mother's Chinese Cabbage and Astuage with Eggs

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Award-winning My Mother's Chinese Cabbage and Astuage with Eggs. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from My Mother's Chinese Cabbage and Astuage with Eggs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Mother's Chinese Cabbage and Astuage with Eggs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My Mother's Chinese Cabbage and Astuage with Eggs is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must 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 can achieve that.

This was one of my mother's regular dishes. Since there was a tofu shop right next to the electrical shop my father and mother ran, she often made this dish. Or rather, she made it all the time. She was busy so this must have been an easy option. I added some katakuriko to thicken the sauce. If serving small children, cut the ingredients into small pieces. The seasoning is sweet and savoury. Reduce the amount of soy sauce, mirin, and sugar for a more lightly seasoned dish. Recipe by miyuki12

Ingredients and spices that need to be Take to make My Mother's Chinese Cabbage and Astuage with Eggs:

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

Instructions to make 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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So that's going to wrap this up with this special food Recipe of Quick My Mother's Chinese Cabbage and Astuage with Eggs. Thank you very much for reading. I am confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!