Slice the Chinese cabbage lengthways into 2-cm widths. (For children:) Separate the shimeji mushrooms into small pieces. Cut the atsuage into bite sizes.
Add ● ingredients to a frying pan and bring to a boil. Add the ingredients from Step 1 (add the stiff parts of the Chinese cabbage first) and cook over a medium heat until tender.
Add sesame oil and stir in the katakuriko dissolved in water. Add the beaten eggs and cover with a lid. Continue to cook for 1-2 more minutes over low heat.
For variety, break a whole egg the atsuage and Chinese cabbage, and steam by covering with a lid until the egg is softly poached. While eating, break the soft-poached egg and mix it into the dish.
Story Behind this Recipe
This was one of my mother's regular dishes. Since there was a tofu shop right next to the electrical shop my father and mother ran, she often made this dish. Or rather, she made it all the time. She was busy so this must have been an easy option. I added some katakuriko to thicken the sauce.
If serving small children, cut the ingredients into small pieces. The seasoning is sweet and savoury. Reduce the amount of soy sauce, mirin, and sugar for a more lightly seasoned dish.