Nutritional value 1. Blood replenishing: Suitable for people with dull skin, loss of rosiness, and cold hands and feet 2. Balanced nutrition: Carbohydrates constitute important substances in the body, storing and providing heat energy; fats provide essential fatty acids; promote the absorption of these fat-soluble vitamins.
The product features an attractive fragrance, a unique and delicate taste, a fragrant mouthfeel and a long aftertaste after eating, making you want to stop after one taste.
Historical folklore says that oden originated from "misodengaku", which is to cook tofu or konjac with water and then season it with miso (soybean) before eating.
Later, the Japanese replaced miso with bonito soup, and Oden became popular.
The methods of making oden vary from region to region in Kanto.
However, unlike ordinary pot dishes, oden is easy to make and the ingredients can be put into the soup at any time.
Therefore, this dish is especially popular in winter.
In Japan, oden can be bought and eaten at convenience stores or roadside stalls.
How to make Japanese oden Ingredients: white radish, kelp, fish balls (you can choose various meatballs according to your own taste), bean paste, konjac knots, broccoli, shiitake mushrooms, scallops Accessories: June fresh brewed soy sauce 1.
Peel the white radish and cut into thick slices. Set aside.
Wash and cut kelp into strips and set aside.
Boil water in a pot, then add kelp and radish (soup).
2. Boil the pot again and skim off the foam. 3. Add an appropriate amount of scallops, add an appropriate amount of June fresh brewed soy sauce and shiitake mushrooms, and simmer over medium-low heat for 20 minutes.
4. After 20 minutes, use chopsticks to pierce the white radish. If it is easy to punch through, you can add bean paste and various meatballs according to the degree of cooking (do not put them in the slow cooker when adding them, put each ingredient in a regular manner.
In the pot.) Add appropriate amount of salt and simmer for 15 minutes.
5. After 15 minutes, add the prepared konjac knots and broccoli, simmer for 5 minutes, then pour in a small amount of sesame oil and serve.