Easy Way to Prepare Tasty My Family's Kansai-style Oden Hot Pot

My Family's Kansai-style Oden Hot Pot Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Today we will be showing you how to make a Japanese Hot Pot called Oden. Oden is usually made with ingredients such as fish cake, konyaku, and other.

Here is the best “My Family's Kansai-style Oden Hot Pot” recipe we have found so far. This will be really delicious.

Ingredients of My Family's Kansai-style Oden Hot Pot

1. You need of Broth:.
2. It’s 2500 ml of Water.
3. Make ready 200 ml of Sake.
4. Take 1 1/2 tbsp of 〇Sardine or bonito dashi stock granules.
5. You need 2 tsp of 〇 Kombu tea or kombu based dashi stock granules.
6. Prepare 120 ml of 〇 Usukuchi soy sauce.
7. You need 2 tbsp of 〇 Soy sauce.
8. It’s 100 ml of 〇 Mirin.
9. Take 1 of heaping tablespoon 〇 Sugar.
10. You need of Ingredients:.
11. You need 1/2 of Daikon radish.
12. Make ready 6 of pieces Atsuage.
13. Make ready 5 of Eggs.
14. Take 6 of Drumsticks or chicken wings.
15. Make ready 2 of tubes Chikuwa for the broth.
16. Take 4 of Hiraten - oval fish cakes.
17. It’s 4 of Goboten - fish cakes wrapped around a burdock root.
18. Make ready 1 of Konnyaku.
19. You need 10 of Ready-made beef tendon.
20. Take 3 of Octopus Legs.
21. You need 6 of ☆Wiener sausages.
22. Take 4 of ☆Potatoes.

Oden (おでん) - Recipe for the Japanese winter dish consisting of several ingredients such as · Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called kombu dashi.It's one of our family's most favorite meals in winter months!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.

My Family's Kansai-style Oden Hot Pot instructions

1. Our family's oden is filled with lots of ingredients, like this..
2. Round the edges of the daikon radish and score it crosswise..
3. Peel the potato skins and soak in water..
4. Pour boiling water over the atsuage to drain excess oil..
5. Score the konnyaku like this. Cut it however you would like and parboil..
6. Boil the eggs. Skewer the octopus and sausages. Cut the chikuwa in half..
7. In a large pot, add the water, sake, and the chicken. Turn on the heat. When it comes to a boil, remove the scum..
8. Add the 〇 ingredients for the broth. I made the broth to be about 60% of the pot. Add all of the ingredients except the ones marked. It's filled to the brim..
9. If the broth seems like it's going to overflow, transfer to a separate bowl. This time, I made about 15 ladles full. You can use it later..
10. Cover lightly with aluminum foil as a lid and simmer for about 40 minutes. There are a lot of ingredients, so make sure the broth doesn't overflow and pay attention to the heat..
11. While it's simmering, put the potatoes in a small plastic bag and microwave for about 5 minutes. Leave in the bag..
12. When 40 minutes has passed, add the potatoes, sausage and leftover broth. Boil for another 30 minutes. Cover the potatoes with the hiraten..
13. Turn off the heat and let the flavors penetrate. In our house, I make it in the morning and we eat it for dinner..

At Isekai Izakaya Nobu, potatoes are.Oden is a kind of hot pot consisting of daikon, potatoes, eggs, Konbu (kelp), konnyaku, and various fish cakes, simmered in dash based soup stock.I have never tried the assorted oden ingredients pack as I always had to make a large quantity of oden for my family.

Oden is a Japanese stew made with hard-boiled eggs, daikon, fish cakes and dashi soup as It's a perfect dish to bring the entire family around the table, sharing the hearty soup for dinner.Oden is usually served in izakaya, or a type of Japanese restaurants cum bars that serve a variety Japanese.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.