Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, our family's oden hot pot made with delicious broth. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Our Family's Oden Hot Pot Made With Delicious Broth is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Our Family's Oden Hot Pot Made With Delicious Broth is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook our family's oden hot pot made with delicious broth using 7 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Our Family's Oden Hot Pot Made With Delicious Broth:
- Take 300 grams Beef tendons (or chicken wings)
- Get 4 pieces each ★Daikon radish, taro root, eggs, konnyaku
- Take 1 prep by rinsing in boiling water Atsuage, fish cakes (burdock root, gyoza）
- Get 800 ml ※Dashi stock (kombu + bonito flakes)
- Prepare 400 ml ※Cooking liquid from simmering the beef tendons (or chicken wings)
- Prepare 50 ml each ☆ Sake, mirin, usukuchi soy sauce
- Make ready 1 tablespoon, 1/2 teaspoon ☆ Soy sauce, salt
Bring to a boil, then simmer until tender." - "Boil. Warm up in the middle of winter with this classic oden recipe. A hot pot dish made from various ingredients stewed together in dashi stock, oden is both served at food stalls and made in houses, normally using a large pot and electric cooker that is placed on the dining table so everybody can contribute to the oden making. A classic winter comfort dish in Japan, Oden is a one-pot dish with an assortment of fish balls, fish cakes, deep-fried tofu, hard-boiled eggs, konnyaku and some vegetables simmered in soy sauce-based dashi broth.
Instructions to make Our Family's Oden Hot Pot Made With Delicious Broth:
- Re-hydrate the kombu in plenty of water. If you're in a hurry, use hot water.
- Round the edges of the daikon radish slices and make several crisscross incisions on the surfaces. Add several grains of rice to the water and cook the sliced daikon until tender.
- Peel the taro root and rub with salt to remove the sliminess. Put in a saucepan with water and heat. Bring to a boil, then simmer until tender.
- Boil the eggs and peel the shells.
- Rub the konnyaku with salt and make incisions on the surface. Rinse the shirataki noodles in boiling water.
- Put the beef tendons and 2 cups of water in a pressure cooker. Cook for 10 minutes after the pressure is on and leave to cool.
- Pour hot water over the atsuage. Slice the burdock-filled fish cake diagonally.
- Line the earthenware pot with kombu and combine the ★ ingredients and beef tendons with cooking liquid. Lay the kombu at the bottom of the pot.
- Add the ※ ingredients, 1/4 cup each of the ☆ ingredients, 1 tablespoon of soy sauce, and 1/2 teaspoon of salt.
- After bringing to a boil, evaporate the alcohol content and skim off any scum. Cover with a lid and simmer slowly over low heat (45 minutes to 1 hour).
- Add the fish cakes and add more kombu based dashi. Cook for another 15-20 minutes. It might be better to add the atsuage a little earlier.
- Check and adjust the seasoning if needed with light soy sauce or salt. Turn off the heat and leave to cool to let the ingredients absorb the flavour.
- I added squid to the hot pot I made in 2010. It gave a great flavour to the soup with the beef tendons.
- You'll be able to eat a lot of collagen if you add chicken wings. Add mirin or soy sauce to adjust the seasoning of the soup.
A hot pot dish made from various ingredients stewed together in dashi stock, oden is both served at food stalls and made in houses, normally using a large pot and electric cooker that is placed on the dining table so everybody can contribute to the oden making. A classic winter comfort dish in Japan, Oden is a one-pot dish with an assortment of fish balls, fish cakes, deep-fried tofu, hard-boiled eggs, konnyaku and some vegetables simmered in soy sauce-based dashi broth. It tastes even better the second day! Place all the ingredients in the pot. Oden at convenience store in Japan Oden originated from den-gaku, which was made by grilling tofu on skewers with miso paste poured over it.
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