Oden
[ Ingredients for 4 servings ]
- Uogashi age plain 1 pkg
- Hanpen 1 pkg
- Yaki chikuwa 1 pkg
- Chikuwabu 1 pkg
- Knot Kelp 4 pcs
- Konjac 1 pcs
- Tsumire 1 pkg
- Gobou maki 1 pkg
- Age ball 1 pkg
- Boiled egg 4 pcs
- Daikon radish 300 g
- ①Oden soup base 2 pcs
- ①Water 2 L
[ How to cook ]
1. Cut the Hanpen into 8 equal triangles, halve the length of each of the Yaki Chikuwa and Chikuwabu, and cut in half diagonally.
2. Make fine cuts on both sides of the Konjac with a knife and cut it into pieces that are easy to eat.
3. Cut 3 radishes to a thickness of 2 cm, chamfer them, make a cross cut on one side, and boil them down.
4. Boil ① in a pan, add Knot Kelp, Chikuwabu, Radish, Konjac, and boiled Egg, and simmer on low heat for about 30 minutes.
5. Add Yaki-chikuwa, Age Balls, Gobou Maki , and Fish Balls to 4, and simmer for another 5 minutes.
6. Add Uogashiage to 5 and simmer for about 10 minutes.
7. At the end, add the Hanpen, warm it, and turn off the heat when it is plump.
