Simple Way to Make Quick My Mother's Chinese Cabbage and Astuage with Eggs
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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 have to 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 Prepare to make My Mother's Chinese Cabbage and Astuage with Eggs:
- 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
Instructions to make to make My Mother's Chinese Cabbage and Astuage with Eggs
- Slice the Chinese cabbage lengthways into 2-cm widths. (For children:) Separate the shimeji mushrooms into small pieces. Cut the atsuage into bite sizes.
- 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.
- 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.
- 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.
While that is certainly not the end all be guide to cooking easy and quick lunches it is very good food for thought. The expectation is that will get your own creative juices flowing so that you may prepare wonderful lunches for the family without having to complete too horribly much heavy cooking at the practice.
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