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Oden (onion oden) | No waste! Recipe transcription by MAKANAI DOUJYOU

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No waste! Makanai Dojo (MAKANAI DOUJYOU)

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Ingredients

Japanese sake : a little
牛すじ : 1パック
玉ねぎ : 3個
厚揚げ : 1枚
かつお出汁 : 適量
(A) Salt : Appropriate amount
(A)粉末かつお出汁 : 1包
(A)粉末いりこ出汁 : 1包
(A)薄口醤油 : 適量

Time required

55minutes

Procedure

1) make preparations 00:14
Boil water (not listed) in a pot.
Add sake.
Add beef tendon and boil over high heat for 10 minutes.
Peel the onions.
Wash the beef tendon thoroughly under running water (not listed) to remove the lye.
Wash the fried tofu in hot water (not listed) and cut into bite-sized pieces.
Cut the beef tendon into bite-sized pieces.
2) stew 05:37
Add 1 to the bonito stock and heat. Once it boils, turn the heat to low to medium.
Add (A), cover with aluminum foil, and simmer over low to medium heat until the onions are soft.
3) 盛り付ける 09:33
器に盛り付けて完成。

Point

・One pack of beef tendon uses approximately 400g of beef tendon.
- When peeling the onion, also remove the root part.
・The boiling time for Step 1 is 10 minutes, but there is no problem if you boil it for 20 to 30 minutes.
・The water used to wash the fried tofu is approximately 45 degrees.
・The amount of salt added in step 2 is approximately 0.3% of the bonito stock.
・If you don't have beef tendon, you can substitute other beef tendons.
・When simmering, if the onions do not become soft even after the stock has boiled down, add water and simmer further.
・When serving, insert a bamboo skewer into the onion to check if it is cooked through.
・You can add mustard if you like.