Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, our favorite oden hot pot. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Our favorite Oden Hot Pot is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Our favorite Oden Hot Pot is something that I’ve loved my whole life.
Great recipe for Our favorite Oden Hot Pot. Once, I was taught how to get rid of the bitterness of daikon radish. Since then I follow this way. In this recipe, I've noted the preparation of daikon.
To get started with this recipe, we must first prepare a few ingredients. You can cook our favorite oden hot pot using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Our favorite Oden Hot Pot:
- Prepare 1/3 Daikon radish
- Prepare 1 Whatever fish cakes you prefer
- Take 1 Konnyaku
- Get 1 packets Shirataki noodles (bundled and knotted)
- Take 10 cm piece Kombu for dashi stock
- Prepare 1 Or kombu tied into knots
- Take 1 Hanpen
- Take 2 to 3 Beef tendons
- Take 1 tbsp and plus ☆Dashi stock granules
- Get 1/2 tsp ☆Sugar
- Prepare 30 ml ☆Sake
- Make ready 30 ml Soy sauce
- Get 1000 ml Water
Warm, filling and tasty, there are all kinds of oden experiences to be had. Oden: A Tasty Japanese Hot Pot Dish recipe: Oden is a Japanese hot pot dish in which ingredients are slowly simmered in a soy sauce-based soup. It's typically considered a winter dish in Japan and usually appears around September or October. Warm, filling and tasty, there are all kinds of oden experiences to be had.
Instructions to make Our favorite Oden Hot Pot:
- Peel the daikon skins thickly and slice into 2 cm thick rounds. Shave the edges off the daikon slices.
- Score the surface of konnyaku and cut into 4 pieces. Cut each piece diagonally in half.
- Add Step 1 to the pot and submerge in water (not listed). Put on the stove and bring to a boil. After bringing to a boil, discard the water and pour in fresh water. Bring back to a boil and repeat this process until the daikon is translucent.
- Boil water in another pan and add Step 2, shirataki konnyaku and fish cakes. After bringing to the boil and strain the ingredients in a colander.
- Put the beef tendons in a separate saucepan with water and a little sake (not listed). After bringing to a boil, strain in a colander.
- Add the water and kombu to the daikon pot and put over heat. Just before boiling, reduce the heat and add Steps 4, 5 and ☆.
- Cook for 15 minutes without covering with a lid and skim off any scum. Add soy sauce and simmer for more than 20 minutes. Add some water or hot water if necessary.
- Cut the hanpen into 4 and arrange on top of everything. After simmering for a while, serve! Do not boil the soup while simmering.
- I like eating this daikon with tororo kombu on top.
- Ready to serve and ENJOY!
It's typically considered a winter dish in Japan and usually appears around September or October. Warm, filling and tasty, there are all kinds of oden experiences to be had. The method described in this recipe is just one way of making oden. If someone asked me what my favorite Japanese food is, I would unequivocally say oden. It's a comfort food because it's full of Japanese ingredients like daikon, kamaboko fish cake and ganmodoki, the fried tofu fritter.
So that’s going to wrap this up with this exceptional food our favorite oden hot pot recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
