It's a kind of assorted cooking, where various ingredients are put together and simmered in a pot, and people returning home at night would stop at the food stalls

with lanterns hanging, order a few things, and have a cup of sake, which warmed both their bellies and their bodies. Now all the 24-hour convenience stores are also in

competition and have started selling it too, so as soon as the weather cools down, people are immediately reminded of the fragrant, steaming hot Kanto Boil.

When I went back to Shanghai, I found that the Japanese convenience stores there were also selling it, so it seems to have been accepted by more people

.

The specialty of this Kanto Boil is the variety put into it, if it is a store there can be dozens of varieties, so the seasoning is very

simple, because the food itself after a long time of simmering, has all the fresh flavors compounded together,

I have heard of a famous store claiming that only salt is enough to season it, which is a bit too exaggerated! The general family to cook their own

will pick some representative of the ingredients, and their favorite ingredients will be enough

I also have a special pot at home to do kanto boiled, the autumn winds, it is just the right time to take out of the sunshine ~

This time with not many ingredients, because I was afraid of the final can't eat, so I didn't dare to put a lot of, and only used a representative of the: radish,

Potatoes, konjac, eggs, tempura The soup base is made with mokumeboshi and kombu. Seasoning is salt, thin mouth soy sauce (similar to soy sauce) mirin. The daikon radish should be blanched beforehand

to remove the pungent flavor of the radish. Put all the ingredients into the soup, bring to a boil, and simmer over low heat for 3-4 hours until

crispy and flavorful.

Sekiyaki

Name of dish Sekiyaki hot pot

Cuisine Japanese

Main ingredient Vegetables

Method Cooking

Flavor Other

Cooking Hot pot

Ingredients

10 cups of kombu shiboritate broth, 10 cups of sweet chili, jukkawa, white radish, cabbage rolls, seaweed rolls, and skewers of croquettes, Octopus skewers

How to make

1: Peel the white radish, cut it into several pieces, and trim the edges to make it cylindrical.

2. Mix well with dipping sauce.

3. Bring the soup to a boil, add all the ingredients and bring to a simmer, then serve with the dipping sauce.

Dipping Sauce

3 tbsp miso, 3 tbsp tomato paste, 2 tsp sugar, 1/2 cup stock, 1 tsp chili sauce, 1 block of tofu curd, cornstarch, mix well.

Note

How to make Kombu Shiboritate Soup: Slightly rinse 1 piece of kombu (about 1 0 cm long), put it in a pot with l000 ml of water and heat it up until small bubbles form around the edges of the kombu, then pull out the kombu and put in 50 grams of sliced shiboritate, turn off the heat, and then strain out the shiboritate.

An allusion to

The "black wheel" often seen at food stalls, or the "guan dong boiled" that can be bought at convenience stores, has long been a very familiar snack. In fact, "black wheel" is the translation of "Oda" (0d en), and "Oda" is "Oda Le" (0denga kLll). (0denga kLl), short for "Odenaku": "Odenaku" is a dish of grilled tofu coated with miso, which originated in Japan's agricultural era, when farmers wore white skirts and pants when they danced the "Odenaku Odori" dance to pray for a good harvest, much like tofu. In the Edo period, Tanakura was cooked with miso, but the flavor of Kurobuta that we eat today was inherited from the Meiji period, using fresh and tasty ingredients such as white radish, croquettes, and sweet chili peppers, which are simmered in a high-flavor broth and then dipped in a special dipping sauce. It is then dipped in a special dipping sauce.

My answer is not very systematic, but it is good to give you a reference.