How to Prepare Super Quick Homemade Tasty Kansai-Style Oden
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Any-night-of-the-week Tasty Kansai-Style Oden. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tasty Kansai-Style Oden, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tasty Kansai-Style Oden delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tasty Kansai-Style Oden is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can have Tasty Kansai-Style Oden using 17 ingredients and 8 steps. Here is how you cook that.
This recipe is a variation of a dish my mother has been making since I was a child.
Add your favorite ingredients, such as beef tendons, gobo-maki, or fishcakes. Potatoes, ganmodoki, and fish cakes may break apart if cooked too long, so be sure to add them later. Recipe by Yuuyuu0221
Ingredients and spices that need to be Take to make Tasty Kansai-Style Oden:
- 8 cm Daikon radish
- 4 Potatoes
- 4 Eggs
- 2 stick Grilled chikuwa
- 2 Ganmodoki (fried tofu fritters)
- 1 piece Atsuage
- 1 Chikuwabu
- 2 slice Aburaage
- 2 Mochi
- 1 Konnyaku
- 4 Tied kombu
- 2 Hanpen
- 1800 ml Dashi stock
- 3 tbsp Usukuchi soy sauce
- 2 tbsp ★Mirin
- 1 tbsp ★Salt
- 2 tbsp ★Sake
Steps to make Tasty Kansai-Style Oden
- Chop the daikon radish into 2-3 cm thick rounds, peel the skin, then make a shallow cut on the surface in a cross pattern. Boil for about 10 minutes. Boil the egg and remove the shell.
- Pour boiling water over the aburaage, then cut them in half. Cut the omochi in half, stuff each half of aburaage with a piece of mochi, then secure it with a toothpick or tie it with kampyo to make "kinchaku" pouches.
- Pour boiling water over the satsuma-age, ganmodoki, or any other fried items to remove excess oil.
- Cut the konnyaku into triangles, and score the surface with a crisscross pattern.
- Put the dashi stock in a pot, and add the ★ seasoning ingredients, daikon radish, eggs, konnyaku, kombu, and chikuwa. Bring to a boil, then reduce to low heat and simmer for 30 minutes.
- Add the rest of the ingredients, and simmer for 15-20 minutes on low heat. Add the hanpen.
- Transfer to serving dishes, and serve with Japanese mustard.
- If using regular soy sauce, use 1 tablespoon instead.
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So that's going to wrap it up for this special food How to Make Homemade Tasty Kansai-Style Oden. Thank you very much for your time. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!