For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪.
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Alright, don't linger, let's task this for cold winter days ☆ piping-hot oden hot pot ♪ formula with 11 elements which are definitely easy to receive, and we have to process them at the very least through 11 actions. You should devote a while on this, so the resulting food could be perfect.
Ingredients For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪:
- Need 1 of ... [Oden dashi soup].
- You need 1600 ml Water (including water to soak the kombu).
- Give 20 cm piece Kombu.
- Prepare 1 bunch Bonito flakes.
- Need 50 ml - ○ Usukuchi soy sauce.
- Require 2 tbsp - each ○ Soy sauce, sake.
- Provide 1 tbsp of each ○Sugar, mirin.
- Require 1 ... [Ingredients].
- Need 1 Eggs, beef tendons (required), octopus.
- Prepare 1 - Daikon radish, kombu, Mochi kinchaku.
- Give 1 - A variety of fish cakes.
For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪ how to cook:
- Rehydrate the kombu to soften and tie into knots. Use the soaking water for making dashi soup..
- Add water to the Step 1 soaking water and put a piece of kombu for the dashi soup. Bring to the boil and add the bonito flakes. Simmer for 3 to 4 minutes over a low heat and turn off the heat. After the bonito flakes sink to the bottom, pour the dashi stock through a fine sieve..
- Boil the eggs and peel the shells..
- Cut the octopus into bite sizes and skewer..
- You can put the beef tendons and octopus to the dashi stock, but you will need a lot of time to cook through to tenderize. If you want to shorten the cooking time, put in a pressure cooker and cover with the Step 1 dashi stock. Cook for 20 minutes and add to the hot pot..
- Slice the daikon into thick rounds and cook in rice water (from the rinsing rice. Or you can use normal water, but it takes a while for it to cook through)..
- Pour boiled water over the fish cakes to get rid of excess oil. Cut into bite sizes..
- Make crisscross incisions on the surface of konyaku and cut into bite sizes. Put in a saucepan with water and bring to a boil. Cook for about 5 minutes to get rid of the bitterness..
- [How to make mochi kinchaku] Blanch the aburaage quickly and cut one side to open up. Stuff mochi (about 1/4 of a rice cake for each aburaage) and tie with softened kanpyo bands (you could close the aburaage with toothpicks)..
- Add all the ingredients except the fish cakes and mochi kinchaku and simmer slowly (for 2 to 3 hours at least). Skim off any scum on the surface..
- Add fish cakes and mochi kinchaku and simmer for 10-30 minutes. Serve!.
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