Oden stands next to the cash registers at convenience stores in Japan have recently begun to carry microwavable oden products in response to the increase in the number of people eating oden at home. Let's warm up with "Oden," a wintertime staple, with hot Oden (nabe dish) that is easy to make.
Ingredients for Oden
Daikon radish
Egg
Potatoes, carrots (as you like)
Paste (fish balls, etc.)
Deep-fried tofu
おでんの
たまご
じゃがいも、にんじん（お
How to prepare
First, prepare the time-consuming ingredients first. Oden daikon needs to be pre-boiled because "pre-boiling daikon before cooking in soup stock makes it easier for the flavor to soak in.
First, cut the daikon into 3 cm round slices with the skin on, then peel the skin thickly to make it more palatable when eating (about as thick as you can peel off the stripes that you can see inside the skin).
まず、
If the daikon is thick, cut it in half. If it is left in round slices, make a crisscross slit on one side about 1 cm deep to allow the flavour to soak in.
Put 1 tablespoon of rice and daikon radish in a dish, pour water until it reaches the waist of the daikon, then microwave for 10 minutes (500-600 watts). It is just right when the outer eye becomes transparent.
When the skewers "snap" and the fish is soft, place it in a pot with broth.
When the eggs come to a boil, cook over low heat for about 15 minutes, then remove them and peel the shells. When the eggs are boiled, put them in the pot with the broth.
Root vegetables such as potatoes and carrots, as well as daikon radish, can be boiled in soy sauce after being pre-boiled to enhance the flavour.
After peeling the skin, cut large ones into two or three equal pieces and put them in the microwave for about 15 minutes (*do not forget to add water), so that they are just a little firm.
じゃがいもやにんじんといった
Since there is still oil on the surface of both fried tofu and kneaded tofu, spread them on a colander and pour boiling water over them to remove the oil so that the taste of the broth will not be blurred and the flavours will soak in better. If you do not have time, you do not have to do this.
どちらも
Ingredients [for 4 servings]
10 cm kelp (dried)
Bonito flakes or bonito flakes (see picture) 30g
1500cc water
Seasoning
2 tablespoons sake (for cooking)
2 tablespoons mirin
2 tablespoons white dashi or soy sauce
if you need ---1/3 teaspoon salt
かつお
みりん
しろだしまたは、しょうゆ
How to cook dashi for oden
1. Dashi for oden tastes better when the umami and aroma are stronger than those used for simmered dishes. You can use a little more kombu (kelp) and katsuobushi (dried bonito flakes), but by all means, try using a lot of dashi.
2. To make dashi, put 10 cm of kombu in 2 litters of water and let it stand for 30 minutes. When the water comes to a boil, remove the kombu and add bonito flakes (30g).
After adding the bonito flakes, scoop out the scum, lower the heat to low and simmer thoroughly for 5 to 6 minutes before straining. Do not squeeze out the remaining bonito flakes on kitchen paper or in a colander, as they will release a tangy taste.
3. When you use 2 litters of water to make broth, you will get about 1.5 litters of broth. Use 1 litters of the broth for oden soup.
4. Put the oden ingredients and broth into the pot and simmer over low heat for 40 to 50 minutes. When the ingredients are softened and the broth has acquired its colour, the dish is ready to serve.
おでん
おでん
だしの
かつお
※
おでんの
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