How to make delicious and authentic oden cooking

Ingredients?

Half a radish

6 fish balls

1 box of konjac

8 shiitake mushrooms

15 grams of kelp (kelp)

bonito fragments/bonito 40g/4g fish meal

60ml mirin

60ml soy sauce

1 tablespoon sugar

Adequate amount of salt

How to do it?

Cut 10-15g of kelp into large pieces and soak in 2L of water for 30 minutes. At the same time, you can start soaking the dried mushrooms.

Cut radish, lotus root, potatoes, sweet potatoes, etc. into pieces about 6-7cm wide and 2-3cm thick, and remove the skin. The white radish needs to be cut about 1cm deep on one side to make it easier to absorb the flavor.

Bring rice washing water or rice soup to a boil, add white radish, and cook over medium heat for 15-20 minutes until the center of the radish can be easily penetrated with a toothpick. Remove and wash with cold water and set aside.

Cut various fried-flavored deli meatballs into pieces of suitable size and pour them with boiling water to remove excess oil and starch, making the soup more refreshing later.

Put the soaked kombu into the pot and heat it until it boils, then immediately remove the kombu slices and add the bonito pieces. P.S. If you don’t have bonito pieces, you can use bonito powder instead. Taste as you add it. Be careful not to let the bonito flavor completely cover up the kombu flavor. In terms of the amount of water for this recipe, 4g of bonito powder is enough.

After quickly scooping out the scum, turn down the heat and simmer for 5-6 minutes. During this period, you can keep pressing with a spoon to make the bonito pieces more flavorful.

Turn off the heat and filter the cooked soup. 2L of water can produce about 1.6L of soup. Oden soup requires 1.5L.

Add 1.5L of the stock prepared in the above steps to the pot, 60ml of soy sauce, 60ml of mirin, 1 tablespoon of sugar, and 1 teaspoon of salt. The salt taste needs to be adjusted according to the actual situation after adding various ingredients.

Add white radish, lotus root, potatoes, taro, tofu, konjac, shiitake mushrooms and other cooking-resistant ingredients into the prepared soup. Bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes.

After the above steps, add beef slices, deli meatballs, taro and other fast-cooking ingredients, cook over medium-low heat for 10 minutes and then turn off the heat. Taste and adjust the amount of soy sauce, sugar, and salt.