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Nagoya-style Miso Oden [Quick & Easy]
Nagoya-style Miso Oden [Quick & Easy]

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Beans–believe it or not–are super great for your heart. It’s true that your nose won’t appreciate them so much, especially the after effects of consuming beans, but they’re extremely healthy food items. It doesn’t mean, however, that just eating beans will undo the bad effects of consuming unhealthy foods or make your heart better by magic. What this means is that substituting in edamame or red beans for the chicken on your fresh salad or eating a veggie burger in place of the hamburger is what you have do. The good news is that beans are tasty–good enough that you may not miss consuming beef or chicken.

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We hope you got insight from reading it, now let’s go back to nagoya-style miso oden [quick & easy] recipe. To cook nagoya-style miso oden [quick & easy] you need 10 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Nagoya-style Miso Oden [Quick & Easy]:
  1. Take 1/2 Daikon radish
  2. Provide 4 Eggs
  3. Get 2 Chikuwa
  4. Get 1 Konnyaku
  5. Use Oden soup:
  6. You need 1 piece Kombu for dashi stock
  7. Use 600 ml Water
  8. Get 60 grams Red miso
  9. You need 30 grams Soft brown sugar
  10. You need 30 grams Mirin
Steps to make Nagoya-style Miso Oden [Quick & Easy]:
  1. Make dashi stock in a large pot with water and kombu. *I used a dashi packet, but you can use dashi granules.
  2. Slice the daikon radish and parboil until you can easily poke with a toothpick. Use the water used to wash rice grains if it's available. It'll make the daikon nice and tender.
  3. Boil the eggs and peel the shells. Cut the chikuwa in half and pour hot water over to remove the excess oil. Cut the konnyaku and blanch quickly.
  4. Put the red miso, soft brown sugar, and mirin in a bowl together. Add the dashi stock from Step 1 little by little to mix.
  5. Add Step 4 into the pot from Step 1 and mix well. Add Steps 2 & 3 into the same pot and simmer over a low heat for about 30 minutes. Once the ingredients have absorbed the flavor of the soup, it is done.
  6. [Note] Break up the soup flavored eggs and put on top of rice. Pour over plenty of soup and this is called 'Red Chazuke'. The famous actor Shintaro Katsu used to love this.
  7. [With the left over soup] Cook minced chicken, Japanese leek and ginger with this soup to make 'Miso-flavored soboro.' Garnish over udon noodles or rice.

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