Roughly chop the cabbage into 2cm wide pieces and microwave for 3 to 5 minutes.
Squeeze out the moisture with your hands.
Break apart the maitake mushrooms and microwave for 2 minutes.
Add salt and sugar (1 teaspoon) to beaten eggs. Make scrambled eggs in a frying pan.
Add the remaining ingredients and season with the ingredients marked with ★.
Let cool before serving.
Story Behind this Recipe
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.