Delicious Maitake Mushroom, Cabbage & Scrambled Egg Salad

Delicious Maitake Mushroom, Cabbage & Scrambled Egg Salad

The umami-rich flavor of maitake mushrooms soaks into the whole salad.
Enjoy the tender flavor of Chinese soup stock with heaps of cabbage that have been condensed and enriched by microwaving.

Ingredients: 4 servings

Maitake mushrooms
1 pack
★ Chinese soup stock
1/2 to 1 tablespoon
★ Vegetable oil
1 tablespoon
★ Vinegar
1 teaspoon
★ Black pepper
a pinch


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.

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.