Guandong Zhu, whose real name in Japanese is おでん oden, is a kind of cuisine originated from kanto region, Japan. "Guandong Cook" and "Guandong Cook" (pronounced kantodaki) are the names given to this kind of cuisine by Kansai people. Guandong Zhu, also known as the black wheel, is pronounced olen. Later, it spread to Taiwan Province, and in Taiwan Province, it further enriched the soup, dip and its varieties, and became a famous flavor snack, also known as "black wheel". The attractive fragrance makes your mouth water, which is especially popular in Japan, South Korea, Taiwan Province and Southeast Asia.

Introduction of dishes

It can be used as a meal or as a snack. It is said that Guandong cooking originated from "misodengaku", that is, tofu or konjac is cooked with water, and then miso (noodles and black beans) is used for seasoning before eating. Later, the Japanese replaced miso with bonito soup, and Guandong cooking was carried forward. Different from ordinary pot cooking, Guandong cooking is easy to make, and the ingredients can be put into the soup to cook at any time. Therefore, this kind of cooking is especially popular in winter. In Japan, Guandong cooking can be bought at convenience stores or roadside stalls. Outside of Japan, Guandong cooking is also very popular in Taiwan Province.

There are dozens of varieties such as golden cuttlefish balls, tribute balls, Shaoyixiang, crab meat tongs, cod rolls, Huang Jinqiu, fish balls, shrimp balls, beef balls, stuffed fish balls, Kanto roast, kelp, mushrooms, crab roe balls and sesame shrimp balls. Semi-finished products can be bought in frozen products wholesale markets all over the country!

method of work

Make ingredients

Material A: tribute balls, 3 fish balls, 3 raw scallops, 2 black wheels, 3 white radishes, and half a cup of carrot (cut into large pieces).

Material b: dried shrimps 1/2 tablespoons of chaiyu, 2 tablespoons of salt 1 tsp.

Material c: Guandong boiled dipping sauce (see below for the preparation method) 2 tablespoons chopped green onion 1 tablespoon.

Guandong boiled with sauce:

Guandongzhu (20 sheets)

[Raw material/seasoning]

Fine miso 1 tablespoon

Sweet Chili sauce 1 tablespoon

Fine sugar 1/2 tablespoons

2 tablespoons soy sauce

Sesame oil 1 spoon

2 tablespoons of water

[thickening material]

White powder 1 tablespoon

Water 1 and 1/2 tablespoons.

[Production process]

(1) Stir the fine miso with a little water, then put it in a pot with all other ingredients, mix well and heat it to boil.

(2) Use white powder water to thicken until the smoothness is enough. Sweet and spicy, fried with sauce.

Production process

(1) First, cook the red and white radishes with water, scoop them up and rinse them with cold water, then drain them for later use.

(2) Boil the material B, and then put the material A into boiling for about 10 minutes to pick it up.

(3) Guandong cooking is to cook fish balls and meatballs made of bamboo sticks in a carefully prepared broth, then put them in a soup cup to eat, mix chopped green onion with Guandong cooking sauce, and then dip them when eating. It has attractive fragrance, unique and delicate taste, fragrant mouth and long aftertaste after eating, and you can't stop tasting it once.