How to Prepare Eric Ripert My Mother's Chinese Cabbage and Astuage with Eggs

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, my mother's chinese cabbage and astuage with eggs. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

My Mother's Chinese Cabbage and Astuage with Eggs is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. My Mother's Chinese Cabbage and Astuage with Eggs is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must 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 it.

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

1. Get Chinese cabbage
2. Make ready Atsuage
3. Take Chikuwa
4. Get Shimeji mushrooms
5. Make ready Eggs
6. Take ● Dashi stock
7. Take ● Soy sauce
8. Take ● Mirin
9. Make ready ● Sugar
10. Take Katakuriko
11. Make ready 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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