つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊
おでん(oden)
Oden is one of the hot pot dishes(鍋料理）. Oden is a dish that is very familiar to Japanese people. You can make it at home, or you can buy it at oden specialty stores and convenience stores. It is best to eat hot oden in the cold winter. It will warm your body and soul.
Main ingredients include bone-in chicken, fish cake, beef tendon, and konjac. However, depending on the region, ingredients such as kelp, wiener sausages, and taro in it may be added. You can use anything you like for the fish cakes, such as chikuwa, satsumaage, or hanpen. I think that oden is a very Japanese meal where you can taste the soup stock that oozes out of the ingredients.
In Japan, it is sold as a set of oden ingredients because it is troublesome to prepare all these ingredients.
My favorite ingredients is “mochiiri-kinnchaku”. It’s wrapped rice cake with fried tofu. The slightly melted mochi and fried tofu are the most delicious (*˘︶˘♡)
It takes quite a while for the radish to cook. You can save time by using a pressure cooker. I use a T-fal “Clipso Minut Easy” pressure cooker. The content is 4.5L. Check out this article about pressure cookers. 👉 Beef stew with melty meat
NUTRITION FACTS
294 kcal Protein 28.5g Fat 15.5g Carb14.9g Salt Equivalent 3.4g
INGREDIENTS (3SERVINGS)
- fish cake (chikuwa,gobouten,satumaage,tumire) 120g
- deep-fried tofu 100g
- konjac 220g
- 3eggs
- ☆chicken wings 200g
- ☆Japanese radish 500g
- ☆boiled beef tendon 80g
- ☆water 800g
- ♪dashi stock granules 5g
- ♪salt 4g
- ♪sugar 4g
- ♪light soy sauce 15g
- 2mochiiri-kinnchakus
Various kinds of fishcakes are sold in sets. Available in any supermarket in winter.
Fish cakes such as chikuwa, gobouten, satumaage, and tumire are called “nerimono” in Japan.
Mochiiri-kinnchaku
My favorite ingredients(*´³`*)♡
The dashi stock granules that I usually use are “Hondashi bonito flavor”. Although it is a little expensive, “Kayanoya Dashi” is also delicious. When using Kayanoya’s dashi, add a little more seasoning as it has less salt.
COOKING INSTRUCTIONS
➀ Put the fish cake and deep-fried tofu in a bowl. Pour hot water into it. Wait 2 minutes and discard the hot water. Soaking it in hot water removes excess oil from the surface, making it easier for the flavor to permeate.
② Boil the konnyaku for 1 minute to remove the lye. This process is called “アク抜き=akunuki”.
③ Make a lattice incision on the surface of the konnyaku. This is to make it easier for the flavor to soak in.
④ Add eggs to boiling water and boil for 9 minutes. Soak in cold water for a while, then peel off the shell.
⑤ Pour hot water over the Chicken wings. When the surface becomes whitish, give it to a colander. This way the soup will not become cloudy when simmering.
⑥ Cut the Japanese radish into 3 cm, about 90 g pieces.
⑦ Put chicken wings, Japanese radish, boiled beef tendon, and water in a pressure cooker and pressurize for 7 minutes.
⑧ When the pressure is released, take out the chicken wings, Japanese radish, and beef tendon, and arrange them in a clay pot. Arrange the fish cake, deep-fried tofu, konjac, and eggs together.
⑨ If you open the lid and see something like bubbles, it is lye. Remove the lye from the broth in the pressure cooker, add the dashi stock granules, salt, sugar and light soy sauce and mix. Pour it into the clay pot.
⑩ If the fire is strong, the dashi will become cloudy. Maintain over medium heat. Simmer for about 40 minutes.
It’s best to leave it for a few days instead of eating it right away to let the flavors soak in. (Other than mochiiri-kinnchakus)
⑪ If you boil the mochiiri-kinnchakus for a long time, mochi will melt , so add it when you eat it and let it simmer for a while.
MEMO
I use a size 8 clay pot.
Raw beef tendon is difficult to prepare, so it is recommended to buy and use boiled beef tendon.
What is ”アク抜き”？？
Konnyaku potato, which is the raw material of konjac, contains lye. Furthermore, the calcium hydroxide used to harden konnyaku also contains lye.
There is no harm in eating the lye, but it may leave a harsh konnyaku flavor. Harsh flavor is one of the senses of taste.The harsh flavor has a feeling close to bitterness, but in some cases it makes you feel uncomfortable.
To make delicious oden, it is essential to remove the scum from the konnyaku. The harshness can be removed by boiling or placing it in water and heating it in the microwave for a few minutes.
Recently, there are konjac products that do not require this process, so you can use that product.
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