Make it carefully.Basic oden
We will introduce the recipe and how to make “basic oden” with a video. Oden that you want to eat in winter. We also carefully introduce the preparation of the ingredients. It takes time to prepare, but it is good that you can stain the handmade oden to your liking. Please prepare from scratch and finish the oden to your liking.
Writer : macaroni_channel
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Green onion (blue part)
Potato (May Queen)
Light soy sauce
- Dashi soup
・ Peel the radish.
・ Rehydrate the kelp with water.
How to make
Cut the radish into 2 cm widths, and use a hidden knife and chamfer.
Put radish and rice broth in a pan and boil until tender.
For konjac, make a grid-like cut on the surface and cut it into triangles.
Sprinkle 1 teaspoon of salt (outside the amount) on the konjac to drain the water.
Boil in boiling water to remove the rough heat.
Put plenty of water (outside the amount) and beef tendon in another pan and heat it. When the lye appears, wash it off.
Put plenty of water (not included in the amount), beef tendon, green onions, and ginger in another pot and let it boil for a while. Reduce the heat, simmer for about 3 hours while removing the lye, cut into pieces that are easy to eat, and put them on a skewer.
Peel the potatoes and put them in a pan. Add water, bring to a boil and boil on medium heat for about 5 minutes.
Cut the kelp in half vertically and tie it.
Put the octopus on a skewer and boil it in boiling water for about 1 minute.
Put (a) in a pan and let it boil for a while.
Add radish, konjac, satsuma-age, kelp, boiled egg, and beef tendon, cover and simmer on low medium heat for 20 minutes.
Add octopus, fried fish cake, chikuwa, and kelp, simmer for about 10 minutes, remove from heat and let rest for 2 to 3 hours.
After warming it up again, simmer it on low heat for about 10 minutes to complete.
Tips and points
・ Put the one that is hard to boil and the one that is hard to boil even if it is boiled for a long time and simmer.
・ The taste becomes familiar by letting it rest.