Oden is a very popular farm dish in Japan. Due to the busy farming schedule, most people, in order to save time, throw all the ingredients such as radish, sweet potato, and tofu into the pot and boil them with water to make the food It has the original flavor, and you can also taste the natural sweetness of vegetables in the soup. It is mostly eaten with miso sauce. Compared with ordinary hot pot, both the soup and the ingredients are relatively simple, so it can be eaten as oden. To the original flavor of natural ingredients.
Bitter gourd black wheel with fish paste
Ingredients: 1 bitter melon, 300g swordfish paste, 2 green onions, 8c.c. sesame oil, a little flour;
Cooking steps:
1. Remove the stems from the head and tail of the bitter melon, cut into 2 cm thick slices, remove the asci in the middle one by one, and apply a little flour on the inner wall of the bitter melon. Sweet potato powder and corn flour can also be used to increase the adhesion of fish paste and bitter melon.
2. Chop the green onion into mince, add it to the swordfish paste, and mix it with the sesame oil. After breaking out the stickiness, apply a little water on your hands, shape the fish paste into balls of appropriate size and fill them with the bitter melon. middle. Common fish pastes include ghost fish, swordfish, etc. At fish stalls in traditional markets, you only need to order from the boss first. In addition to stirring evenly before use, all types of paste need to be smashed repeatedly, which takes about 5 to 5 to Only 10 minutes can make the taste of the finished product more elastic.
3. Put the prepared fish paste and bitter melon black wheels into the boiling water in sequence along the edge of the pot and blanch them. During the heating process, cover the pot and simmer the fish paste and bitter melon over high heat. After the water boils, turn Turn on low heat and take it out for about 5 minutes.
Homemade sweet and spicy recipe
Ingredients: 120g burdock (about half a stick), 600g fish paste, 2 green onions, 8c.c. sesame oil.
< p> Cooking steps:1. Cut the burdock into thin strips, mince the green onions, add them to the fish paste, add sesame oil and mix well, and shake out the stickiness and texture of the fish paste.
2. Prepare a bowl of water and use a rice ladle, spoon and other auxiliary tools to take fish paste slices of appropriate size and fry them in a hot oil pan. The purpose of dipping it in water is to prevent the fish paste from sticking to your hands and help shape it. The oil pan is hot enough to put the bamboo chopsticks down. If it bubbles, it means the oil is hot enough. 3
3. Fry the sweet and spicy over high heat until both sides are golden and float on the oil, then you can pick it up and it’s done.
How to make fried tofu balls
Ingredients: 10 triangular fried tofu balls, 225 grams of fish paste, 1 green onion, 6c.c. of sesame oil.
Cooking steps :
1. Cut the triangular oil tofu from the long oblique side and set aside. Mix the fish paste with chopped green onions and sesame oil until it becomes sticky.
2. Fill the mixed fish paste into the gap of the cut fried tofu to make fried tofu balls.
3. Put the fried tofu balls into boiling water and blanch them. When they float, you can pick them up and you are done.
How to make minced meatballs
Ingredients: 600g minced meat, 40g fish paste, 1 green onion, 8c.c. sesame oil, a little flour
Cooking steps:
1. Chop the green onion into mince, add the minced meat, fish paste and sesame oil, mix well with your hands. Use the palm of your hand to press down to knead the minced meat and fish paste evenly and then remove the stickiness.
2. Dip your hands in a little oil, shape the minced meat into meatballs, blanch them in boiling water, and pick them up after the outside of the meatballs are cooked and formed. Dip your hands with a little oil to prevent the minced meat from sticking to your hands, and also to prevent the meatballs from sticking to the plate.
3. Sprinkle a little flour on the surface of the blanched meatballs, then fry them in a hot oil pan to make the surface of the meatballs look golden. The amount of oil can cover the meatballs. Fry for about 5 to 10 minutes to allow the meatballs to take shape. Because they will be put back into the soup base for simmering later, there is no need to fry them completely.
How to make Japanese style soup base
Ingredients: 2 daikon radish, 120g burdock (about half a stick), 150g kombu (about 1 stick), 1 tablespoon dried bonito powder< /p>
Cooking steps:
1. Peel the white radish and slice it into slices, each slice is about 2 cm thick. Peel the burdock and cut into 5 cm lengths.
2. Wash the kelp and cut it into 5 cm length. Kombu can usually be found at stalls selling groceries in traditional markets. The white powder on it is naturally occurring salt. When cleaning, you only need to simply rinse away the impurities. Kombu is very hard when dry, so it is recommended to cut it with scissors.
3. Bring a pot of 3,500cc water to a boil, put the ingredients in step 1 into the pot, cover the pot and simmer over high heat for 10 minutes, then reduce to low heat and continue simmering for at least 45 minutes.
4. Before putting the prepared sweet and spicy, bitter gourd black wheels, meatballs, and fried tofu balls into the pot, add 1 tablespoon of bonito powder to enhance the flavor. Add the ingredients and simmer the whole pot again. Cook for about 20 minutes and serve!
How to make classic dipping sauce
Miso dipping sauce: take 2 tablespoons of miso sauce, 2 tablespoons of BB hot sauce, and 3 tablespoons of chicken fat , mix well with 8 c.c. of sesame oil, then grind 3 cloves of garlic into puree and add in, mix well and you are done.
Unique sweet and spicy sauce: Take 3 tablespoons of sweet and spicy sauce, 3 tablespoons of sea mountain sauce, 3 tablespoons of chicken fat, then add 3 cloves of minced garlic and mix well. Chicken fat is more fragrant and can be used as a dipping sauce to add flavor.
Fry your own chicken in oil
Chicken oil can be ordered from chicken vendors in traditional markets. The chicken oil is obtained from the fat-rich parts on both sides of the chicken buttocks. Put it into a dry hot pot. In the pot, cover the pot, turn to low heat and fry for about 5 to 10 minutes. When the chicken fat in the pot turns into golden liquid oil, turn off the heat. Pour out the oil and set aside. Discard the remaining chicken skin impurities. ?