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Oden (Bonito Dashi Oden)

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Cooking expert Ryuji's buzz recipe

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Number of Videos: 1,670本

Ingredients

water : 1L
(A) dried bonito : 8g
(A) salt : 小さじ2
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1
(A) Liquor : 50ml
(A) Umami seasoning : 8振り
大根 : 1/2本(500g)
こんにゃく : 1枚(200g)
ちくわ : 4本
(B) your favorite paste : 4個
(B) Fried fish cake : 4個
(B) boiled egg : 4個
(B) Chicken wings : 260g

Time required

20minutes

Procedure

1) make oden soup 01:50
Put water in a pot and put it on high heat.
Add (A) and simmer.
When it boils, turn off the heat and leave the katsuobushi as it is for a while.
2) 加熱する 04:04
大根は皮を剥き、適当な大きさに切り、両面に隠し包丁を入れる。
こんにゃくの両面に格子状の切り込みを入れ、三角形に切る。
ちくわは斜め半分に切る。
フライパンに切った材料と(B)を入れ、1をザルで濾しながら2割残して入れて火にかける。
沸騰したら弱火にして、数枚のキッチンペーパーをかけて落し蓋をする。
蓋をして弱火で1時間30分煮る。
その間30分毎に具材を裏返し、つゆが減ったら残しておいたつゆを足す。
煮込み終わったら完成。

Point

・The amount for 4 people is introduced in the video.
・Wash the konjac in warm water to remove the odor, but you can also use konjac that does not need to be stripped.
・Dashi using kombu takes time, so I didn't use it this time, but the flavor of bonito flakes stands out and the finished product is delicious.
・If the daikon radish is too large, it will be difficult for the flavor to soak in, so it is best to cut it into pieces that are not too thick.
・After simmering, turn off the heat and let it sit for 1 hour.
・You can eat it with mustard if you like.
・1 hour and 30 minutes of simmering time is not included in the required time.