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Cabbage and Shimeji Mushroom Egg Drop Sauce

Costo $4.5, salva $8

Fonte: Recommended by CookPal

  • 10 Min
  • 2 Porzioni
  • $4.5

INGREDIENTI

  • Egg

    • 🥚 1 beaten egg

  • Vegetables

    • 2 cabbage leaves (160g), thinly sliced
    • 1/2 pack shimeji mushrooms, trimmed and separated

  • Seasoning

    • 1 tbsp sake
    • 40cc concentrated soy sauce (3x strength)
    • 120cc water

  • Thickener

    • 1/2 tbsp cornstarch
    • 1/2 tbsp water

PASSI

1

Cut the cabbage leaves in half lengthwise, then slice thinly. Trim the root of the shimeji mushrooms and separate them.

2

Add the seasoning ingredients (sake, soy sauce, and water) to a frying pan and bring to a boil. Add the cabbage and shimeji mushrooms, stir briefly, and let it boil. Cover and simmer over medium heat for about 3 minutes.

3

Mix the cornstarch and water to create a slurry. Pour it into the pan while stirring to thicken the sauce.

4

Pour the beaten egg into the pan and let it cook until semi-set. Stir gently to incorporate.

NUTRIENTI

Per 1 porzione

🔥

120

Calorie

  • 8g
    Proteine
  • 10g
    Carboidrati
  • 3g
    Grassi

💡 Suggerimenti

Serve over rice or noodles for a complete meal.Adjust the soy sauce concentration to your taste preference.This dish can be stored in the fridge for up to 2 days.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.