Comprehensive recipes and recipes for oden cooking. When oden cooking was popular in Japan, it became famous in the catering industry with its sauce-grilled tofu skewers.

Japanese consumers called this kind of tofu stuffed tofu, and later developed with the innovation of dietary patterns.

In addition to the types of tofu, konjac, taro, cabbage rolls, etc. are also included.

After the later technological innovation of oden and the use of a large amount of broth for stewing, the product types it launched became more abundant, with more than 40 kinds of delicacies.

Including meat, vegetables, fish, shrimp and shellfish, as well as various seasonal vegetables that change with the seasons, etc.

How to cook oden 1. Ingredients for oden soup: dried onions, ginger, rice wine, monosodium glutamate, salt, chicken essence, white pepper, fennel, dried bonito powder, and kombu.

Mix dried onions, ginger, white pepper, cumin {the above ingredients can be purchased at the condiment market}, and dried bonito {dry goods can be purchased at the seafood market} according to the ratio of: 3:0.5:0.3:0.2:0.5.

Crush it into {powder form}.

Boil water in a pot. After the water boils, add an appropriate amount of crushed soup, then add an appropriate amount of rice wine, monosodium glutamate, salt, and chicken essence. When the water boils, add an appropriate amount of kombu, sliced ??white radish, and sweet corn and simmer for 20 minutes. You will have a delicious meal in one pot.

Yes, just make a clear Oden soup and then add the ingredients you want to eat.

Give points!

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How to cook oden 2. 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 in a pot, add an appropriate amount of water, and soak for more than 4 hours (I am a former

Prepared one night so soaked overnight) 2. Put the soaked kombu together with water on the stove and slowly heat it over medium-low heat. Take out the kombu before the water boils, and then boil the kombu soup. 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 let the bonito flakes soak in, and then make the final salty adjustment.

Turn off the heat, then filter the soup through a mesh sieve and set aside for oden cooking: kombu stock, daikon radish, konjac, fish and bamboo shoots, winter bamboo shoots (and/or other oden ingredients you like) 5. Cut the radish into rounds about 1.5 cm thick

Slice and peel, cut the konjac into cubes, cut the winter bamboo shoots into cubes, thaw and wash the bamboo shoots. 6. Put the cut ingredients into the kelp soup, bring to a boil over medium heat and then immediately turn to low heat to keep the soup at a slight boil.