I'm not sure what Oden sense, but certainly I love to eat it
Oden was typical Japanese food are usually enjoyed at evenings when the air is cold. In essence, the various types of food input into the bowl oden, boiled together with the broth. The contents of oden themselves vary and depend on where you buying it. Usually you will find beef, fish, tofu, squid, octopus, sausage, potatoes, seaweed, chicken, dumplings, egg, radish, and I'm sure that oden inhgredients was more than this
You will be very easy to find the oden seller in all japans regions, especially when there is a festival, then usually there is oden seller . the seller Usually selling ramen oden too
You can see below, some of the food in the submerged oden broth. The broth is kept heated to make the foods absorbed in to the broth
Ingredients:
1. 400 grams radish daikon
2. 1 carrot (140 grams)
3. 2 potatoes (300 grams)
4. 4 pieces of Satsuma-age
5. 4 eggs
(For the sauce)
1. 5 cups dashi broth
2. 1 tablespoon soy sauce
3. 1 teaspoon sugar
4. ½ teaspoon salt
(Additional materials recommended)
1. Mustard
2. Slices of dried red chili
How to cook:
1. Sliced Daikon radish in 2 cm thick round shape; peeled and sliced crosswise to create depth about 1 cm in one side, tomake it quickly tender and absorbs flavors. Boil in water about 20 minutes until it tender.
2. Place the eggs in a pan of water with a little salt, boiled to the boil and leave to stand for 8 minutes. Peel the eggs when it cool.
3. Put satsuma-age over a sieve and pour boiling water to throw oil on the surface.
4. Peel the carrots and potatoes, then slice round with a 2 cm thick.
5. Make sauce by heating the dashi broth and seasoning in a large pot. Bring to a boil and then put all the ingredients except bolied eggs . Cook over low heat for 20 minutes then add the boiled eggs and remove from the stove. Let stand until cool to taste permeated.
6. To serve, reheat on the stove and serve in a bowl with additional seasoning
Oden was typical Japanese food are usually enjoyed at evenings when the air is cold. In essence, the various types of food input into the bowl oden, boiled together with the broth. The contents of oden themselves vary and depend on where you buying it. Usually you will find beef, fish, tofu, squid, octopus, sausage, potatoes, seaweed, chicken, dumplings, egg, radish, and I'm sure that oden inhgredients was more than this
You can see below, some of the food in the submerged oden broth. The broth is kept heated to make the foods absorbed in to the broth
Ingredients:
1. 400 grams radish daikon
2. 1 carrot (140 grams)
3. 2 potatoes (300 grams)
4. 4 pieces of Satsuma-age
5. 4 eggs
(For the sauce)
1. 5 cups dashi broth
2. 1 tablespoon soy sauce
3. 1 teaspoon sugar
4. ½ teaspoon salt
(Additional materials recommended)
1. Mustard
2. Slices of dried red chili
How to cook:
1. Sliced Daikon radish in 2 cm thick round shape; peeled and sliced crosswise to create depth about 1 cm in one side, tomake it quickly tender and absorbs flavors. Boil in water about 20 minutes until it tender.
2. Place the eggs in a pan of water with a little salt, boiled to the boil and leave to stand for 8 minutes. Peel the eggs when it cool.
4. Peel the carrots and potatoes, then slice round with a 2 cm thick.
5. Make sauce by heating the dashi broth and seasoning in a large pot. Bring to a boil and then put all the ingredients except bolied eggs . Cook over low heat for 20 minutes then add the boiled eggs and remove from the stove. Let stand until cool to taste permeated.
6. To serve, reheat on the stove and serve in a bowl with additional seasoning
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