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

1. Slice the Chinese cabbage lengthways into 2-cm widths.
2. (For children:) Separate the shimeji mushrooms into small pieces.
3. Cut the atsuage into bite sizes.
4. Add ingredients to a frying pan and bring to a boil.
5. Add the ingredients from Step 1 (add the stiff parts of the Chinese cabbage first) and cook over a medium heat until tender.
6. Add sesame oil and stir in the katakuriko dissolved in water.
7. Add the beaten eggs and cover with a lid.
8. Continue to cook for 1-2 more minutes over low heat.
9. For variety, break a whole egg the atsuage and Chinese cabbage, and steam by covering with a lid until the egg is softly poached.
10. While eating, break the soft-poached egg and mix it into the dish.

chinese cabbage, atsuage, chikuwa, mushrooms, eggs, stock, soy sauce, mirin, sugar, katakuriko, sesame oil

Taken from cookpad.com/us/recipes/154491-my-mothers-chinese-cabbage-and-astuage-with-eggs (may not work)