Kanto Boiled Soup Recipe

1. First of all, dry shiitake mushrooms soaked in cold water for 4 hours or overnight, dry kombu (a kind of kelp you can understand) with a wet cloth to wipe down the surface dust, cut into 4cm or so, soaked in 500ml cold water for 4 hours or overnight.

2. white carrot peeled and cut into sections about 3cm thick, carrot peeled and cut into sections, apple washed without peeling everything four.

3. soup base: 3L of cold water into a large pot, put the white radish mushrooms carrots and apples into the soaked kombucha along with the soaking kombucha water, open fire, boil and turn to low heat and cook for 2 hours, so you will get especially delicious chopsticks a touch of broken sweet white radish, cooked soup in the soup not eaten dried mushrooms, kombucha, apples, fish out, add salt and soy sauce pan base well.

4. side dishes:

Cabbage leaves as complete as possible to break off, with boiling water to soften, fish out into cold water to keep green, and then rolled into a roll with a toothpick fixed.

5. Shiitake mushrooms cut flowers, many people think that the mushrooms cut a cross and then boiled.

6. other side dishes, tofu fried until golden brown on both sides, and then mushrooms can use fresh shiitake mushrooms flat mushrooms, vegetables recommended baby vegetables, of course, you can also soak a little kelp knots, konjac tofu or konjac shredded, sweet corn and so on.

7. The soup base is brought to the table, opened fire, under the various side dishes to cook.

Kanto boiled, Japanese native name Gotanda (おでん oden), is a cuisine originating from the Kanto region of Japan. The names "Kanto Oden" and "Kanto Maki" (関東煮, Kanto Maki, both pronounced kantodaki) are the names given to the cuisine by the people of the Kanto region. Kanto Boiled is also known as Black Wheel, pronounced olen.

Later spread to Taiwan, where it further enriched the soup, dipping sauce and its varieties, rich in nutrients, a style of its own, and became a famous flavorful snack, also known as "Black Wheel". The tantalizing aroma makes you salivate, and it is especially popular in Japan, Korea, Taiwan and Southeast Asia.