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The ingredients needed to cook For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪:
- Prepare 1 … [Oden dashi soup]
- Take 1600 ml Water (including water to soak the kombu)
- You need 20 cm piece Kombu
- Use 1 bunch Bonito flakes
- Use 50 ml ○ Usukuchi soy sauce
- Take 2 tbsp each ○ Soy sauce, sake
- You need 1 tbsp each ○Sugar, mirin
- Take 1 … [Ingredients]
- You need 1 Eggs, beef tendons (required), octopus
- Provide 1 Daikon radish, kombu, Mochi kinchaku
- You need 1 A variety of fish cakes
Steps to make For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪:
- 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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