Hmm~

Oden

Ingredients:

Half a white radish, 2 eggs, 2 dried kelp, 2 pieces of konjac, 2 pieces of tofu 8 fish balls, 4 bamboo shoots, 2 burdock rolls, 2 tofu puffs, 8 pieces

Oden seasoning powder, 1 packet of bonito powder, 3 teaspoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of salt

Method:

1 Soak the dried kelp in cold water for 5 minutes, wash it, put it in a pot, and cook for 10 minutes.

2 In another pot of boiling water, blanch all kinds of fish balls and tofu to remove the oil.

3 Pour the blanched fish balls and tofu into cold water and wash away the oil.

4 Pour another pot of water and cook the eggs.

5 Cut the squid into small pieces with a flower knife and blanch them in hot water until cooked.

6 Rinse the konjac with cold water several times to remove the fishy smell and cut it with a flower knife to facilitate the flavoring.

7 Cut radish into 2cm sections and peel.

8 Thread the various processed ingredients onto bamboo skewers.

9 Fill an empty bowl with half a bowl of clean water, add the oden seasoning packet, and mix thoroughly to make a cooking sauce.

10Pick up the kelp from the pot, cut into long strips, and tie into kelp knots.

11Pour the prepared cooking juice into the kelp soup.

12 Put the radish, kelp knots, konjac and eggs that are not afraid of boiling into the pot and cook for 20 minutes.

13 Put the various dressed tofu balls into the pot and cook for 5 minutes.

14 Take a casserole, add a little soup, put various meatballs in, heat and bring to a boil.

Tips:

1. If there is no "Oden seasoning powder", you can make your own using the seasonings marked ◇ and adding 800cc of water.

2.☆The ingredients are essential for oden cooking. The remaining fish balls and tofu do not have to be exactly the same. You can use various fish balls and shrimp dumplings available in the market instead.

3. The ingredients for fish balls and shrimp dumplings are boiled first and then washed. This can remove the oil and smell without affecting the color of the oden soup.

4. The soup is best cooked with kelp water rather than plain water. A delicious oden soup should be light amber, fresh but not salty.

Above~