How to make kelp soup: a piece of kelp, a handful of bonito flakes, soy sauce, salt

1 Cut kelp (kelp) into small strips, put it into a pot, and add an appropriate amount of water. Soak for more than 4 hours (I prepared it the night before, so I soaked it overnight)

2 Place the soaked kombu together with the water on the stove and heat it slowly over medium-low heat. Remove the kombu before the water boils. Take out and bring the kombu soup to a boil

3 Add soy sauce to taste. When seasoning with soy sauce, you should pay attention to the saltiness and taste on the one hand, and the color of the soup base on the other. Adjust according to your own acceptance level - if you like the soup base to be lighter in color, put less soy sauce, and then add Just adjust the saltiness with salt (this time I used Kikkoman soy sauce and sea salt)

4 Add a handful of bonito flakes, stir slightly to soak the bonito flakes, and then make the final saltiness Adjustment. Turn off the heat, then filter the soup through a mesh sieve and set aside

How to cook oden: kombu stock, daikon radish, konjac, fish and bamboo shoots, winter bamboo shoots (and/or other oden ingredients you like)

5 Cut the white radish into round slices about 1.5 cm thick and peel them, cut the konjac into cubes, cut the winter bamboo shoots into cubes, thaw the bamboo shoots and wash them

6 Put the cut ingredients into the kombu stock, medium After the fire boils, immediately turn down the heat and keep the soup at a slightly boiling state. Afterwards, you can transfer the pot to the electric stove, bring to a gentle boil and continue cooking for more than 1 hour (I cooked it for 5 hours)

Cooking tips:

1. Kelp broth is just a The most basic Japanese soup stock. I think every oden shop in Japan will have its own unique recipe for stock.

2. Simmering over low heat was learned from the cooking fairy. Traditional Japanese For Japanese-style cooking, ensure that the radish is simmered for 5 hours in a slightly boiling state - boiling the soup in a slightly boiling state ensures that the radish will not break or lose its shape, but it will also be so soft that it melts in your mouth and completely absorbs the flavor of the soup base. Delicious. And the soup base after cooking is still extremely clear and pleasing to the eye~

3. If you have time, you can cook the ingredients as much as possible to get a better flavor. I cooked about 5 in this pot. Hours

4. The ingredients can be put according to your own preferences. Generally speaking, the four basic ingredients of the legendary oden are: radish, bamboo ring, konjac, and egg

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Oden is very casual. Simply put, you use soup to cook your favorite ingredients. After the stock is cooked, just use soy sauce for seasoning, then add your favorite ingredients such as radish, chikuwa, konnyaku (that's konjac), eggs, etc., and slowly cook until the flavor is delicious - just imagine that warm pot , I feel that I can become extremely happy in this cold winter~

Of course, the above description is only the basic of the basics, and Japanese cuisine is as regional as Chinese cuisine. Some places like to add less soy sauce, some places like to add a lot of soy sauce, and some places also use miso and green onions for seasoning, plus the special ingredients from various places. If you travel to Japan, even if you eat ordinary oden, you will definitely taste it. There may be an unexpected surprise~