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Cabbage and Shimeji Mushroom Egg Drop Sauce

비용 $4.5, 절약하다 $8

출처: Recommended by CookPal

  • 10 Min
  • 2 인분
  • $4.5

재료

  • 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

단계

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.

영양 성분

1인분당

🔥

120

칼로리

  • 8g
    단백질
  • 10g
    탄수화물
  • 3g
    지방

💡 팁

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.

⚠️ 주의사항

이 레시피는 영감을 위한 것이며, 구체적인 사용은 개인 차이에 따라 조정되어야 합니다.