Delicious Maitake Mushroom, Cabbage & Scrambled Egg Salad
I once bought a maitake mushroom salad at a department store. It had lots of vegetables including cabbage, bean sprouts, carrots, Chinese chives, scrambled eggs, some boiled pork and maitake... It was seasoned simply with chicken stock and salt.
I tried to recreate the dish using convenient ingredients and seasoning the way my family likes while keeping the maitake mushrooms.
This is a mildly flavored salad.
* Squeeze out the moisture from the cabbage well. (The volume will reduce to less than half the original amount after microwaving.)
* I used Chinese soup stock. You can substitute with chicken stock if you wish.
* Adjust the seasoning according to the amount of cabbage.
* You can also make scrambled eggs by microwaving. Recipe by moj
Delicious Maitake Mushroom, Cabbage & Scrambled Egg Salad
I once bought a maitake mushroom salad at a department store. It had lots of vegetables including cabbage, bean sprouts, carrots, Chinese chives, scrambled eggs, some boiled pork and maitake... It was seasoned simply with chicken stock and salt.
I tried to recreate the dish using convenient ingredients and seasoning the way my family likes while keeping the maitake mushrooms.
This is a mildly flavored salad.
* Squeeze out the moisture from the cabbage well. (The volume will reduce to less than half the original amount after microwaving.)
* I used Chinese soup stock. You can substitute with chicken stock if you wish.
* Adjust the seasoning according to the amount of cabbage.
* You can also make scrambled eggs by microwaving. Recipe by moj
Cooking Instructions
- 1
Roughly chop the cabbage into 2cm wide pieces and microwave for 3 to 5 minutes. Squeeze out the moisture with your hands.
- 2
Break apart the maitake mushrooms and microwave for 2 minutes.
- 3
Add salt and sugar (1 teaspoon) to beaten eggs. Make scrambled eggs in a frying pan.
- 4
Add the remaining ingredients and season with the ingredients marked with ★. Let cool before serving.
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