Boiling pot of boiling water, after the water boils will be crushed to add the right amount of soup, and then add the right amount of wine, monosodium glutamate (MSG), salt, chicken essence, and so on, after the water boils, add the right amount of kombucha, sliced carrots, sweet corn simmering for 20 minutes, a pot of good and delicious, Kanto boiled broth is ready, and then add the ingredients you want to eat can be.
Ingredients: daikon radish, sturgeon meat roll, tofu, cod plate, fish plate, small gonzo balls, black wheel, oil tofu, crispy balls, Teppan Hanabi, fish tofu, cabbage rolls, lobster sticks, golden fish balls, shiitake mushrooms, deep-fried Hanabi balls, pig's blood cake, cod balls, dried scallop skewers, seaweed Hanabi balls, octopus yakisoba, Hanabi yakisoba, wabi-san bacon stick
Wrapped in the heart of the fishballs, golden cuttlefish balls, gonzo balls, Hokkaido shiitake mushroom balls , Squid Rolls with Rotting Skin, Fresh Shrimp Rolls with Rotting Skin, Sea Urchin Senbei, Seafood Soup Buns, Japanese Wild Vegetable Fish Carp, Deep Sea Abalone Balls, Five Flavors of Octopus Yakitori, May Flower Balls, Lobster Balls with Crab Roe, Cuttlefish Balls with Crab Roe, Prawns with Crab Roe Salad, Fairy Fruit with Crab Roe, and Fish Breaded Eggs with Crab Roe.
Cod Spinach Balls, Cod Sea Shrimp Balls, Cod Cheese Buns, Scallop Sea Cucumber Buns, Wild Vegetable Maruten, Yaki-Ichika, Crab Meat Pincers, Cod Rolls, Golden Balls, Fish Balls, Shrimp Balls, Beef Balls, Kanto Yaki, Kombu, Mushroom and Crab Balls Sesame Flavored Shrimp Balls, and dozens of other varieties of semi-finished products are available at frozen goods wholesale markets all over the world!
Kanto-yaki, originally called oden (おでん) in Japanese, is a cuisine originating from the Kanto region of Japan. Usually the ingredients include eggs, daikon radish, potatoes, kelp, konnyaku, fishballs, and takigiru (a product of fish or beans), etc. Each of these ingredients is placed in separate, disconnected iron lattice pots (boxes), and cooked slowly over low heat in a broth made from kelp and mukashiwa, and after cooking, some people like to eat it plain, while others like to dip it in sauces (wasabi sauce, chili sauce).
Guandong Boiled is from the northeast of the hot pot, and then spread to the Kanto region of Japan, in the Kanto region of Japan to carry forward, now Taiwan's Guandong Boiled is basically inherited the Japanese style. In China, Kanto boiled soup is divided into two flavors of southern sweet and northern spicy, in Japan, Kanto boiled, Kanto cook" (Kanto boiled, Kanto cook き, pronounced as kantodaki).
Outside of Japan, Kanto Boiled is also very popular in Taiwan, where it is also known as Black Wheel (Taiwanese pinyin: Oo-lián), which is an analog of the Taiwanese accent; in fact, most of the Kanto Boiled in Taiwan is no longer the original Japanese flavor, and there is considerable variation in the ingredients used to put it on the table.
Orientation has also become more popular in mainland China in recent years, where it is readily available in roadside convenience stores and food court districts, and the flavors and ingredients have also changed considerably from those of the authentic Okinawan. The three most popular flavors sold by Rosen in mainland China are gongwan, fish tofu and dried orchid tofu.
At present, Japan, Taiwan, the domestic basic kanto boiled clear soup base are used in Japan soup configuration method, spicy soup base is slightly different, usually kanto boiled ingredients, including shelled eggs, sliced carrots, sticky corn, kanto boiled vermicelli, sweet and spicy, fish tofu, kanto boiled popping noodles (ramen) and other materials are put in the kanto boiled base simmering, can be used to accompany the meal, can also be used as a snack, a little bit of seasoning After a little seasoning, it is ready to eat