The Back Yard Lemon Tree

I used to make these Japanese eggs and cabbage a lot many years ago, but they were always part of a larger meal. About a month ago I made them on a cold and rainy day as a lunch for myself and I’ve been making them once or twice a week since then. This is a brilliant one person bowl meal…got a handful of cabbage, a couple of eggs and some dried shitake mushrooms? You’ve got yourself a cozy winter lunch for one. This is the kind of meal that makes you feel like you’re taking proper care of yourself, even if you are home alone, on a cold and rainy winter’s day.

Japanese Scrambled Eggs with Cabbage

Adapted from Madhur Jaffrey’s Eastern Vegetarian Cooking

Serves 1

You can make these eggs in a non-stick 20cm frying pan or a well seasoned wok

• 3 fresh or dried shitake mushrooms
• 2 large eggs
• salt
• pinch of sugar
• 1/2 a teaspoon of tamari
• 1 teaspoon mirin
• 1 green onion minced finely (Optional)
• 2 tablespoons of vegetable oil ( I use avocado oil)

1. 115g (4 oz) cabbage cut into 1 1/2 cm (1/2 inch) squares ( a generous handful of cabbage)
2. If you are using dried mushrooms, soak them for about half an hour in hot water and drain. Then cut out the stalks of the mushrooms and slice into thick slices.
3. Beat eggs lightly and season with pinch of salt and sugar, 1/2 teaspoon of tamari, a teaspoon mirin and finely chopped green onion (optional).
4. Heat oil in a 20 cm fry pan or wok over medium flame. When hot add mushrooms and saute for about 30 seconds before adding cabbage, saute cabbage until slightly wilted but still crunchy (about 2 minutes) Add eggs and quickly scramble through cabbage until set but still soft. Remove from heat and serve immediately with rice or grain of choice.