Japanese Oden cooked in ecological thermal pot

Name: Japanese Oden cooked in ecological thermal pot
Cuisine: British
Ingredients: Daikon radish; boiled eggs; Octopus; 30 cm ×2 dried kelp; kongnyaku; Satsumaage; Tofu; 1500 ml water+Kombu water; 50 ml soy sauce; 50 ml Sake; 50 ml Mirin; 1 teaspoon salt

Aunty Eiko's international cuisine experience @auntyeiko

Japan Yokohama

We often make Oden in winter. I always use ecological thermal pot. Just put the pot after cooking for 5 minutes then keep the pot overnight ❣️#slowcook

Aunty Eiko's international cuisine experience @auntyeiko

Japan Yokohama

We often make Oden in winter. I always use ecological thermal pot. Just put the pot after cooking for 5 minutes then keep the pot overnight ❣️#slowcook

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Ingredients

Daikon radish
boiled eggs
Octopus
30 cm×2 dried kelp
kongnyaku
Satsumaage
Tofu
Oden soup
1500 mlwater+Kombu water
50 mlsoy sauce
50 mlSake
50 mlMirin
1 teaspoonsalt

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Steps

1

Cut dried kelp Kombu and soften in water. Knot and drain. Don’t throw away Kombu water.
2

NAll these are Oden ingredients. You can add potato, seafood, chicken and anything you like. Cut ingredients.
3

Make Oden soup and put all ingredients.
4

Cook for 5 minutes after boiling.
5

Put in thermal pot and keep in pot for overnight.
6

After keeping in pot overnight, the soup is still hot and everything is good color and soup is very clear.
7

Enjoy with Japanese Karashi mustard 🍢

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Cooksnaps

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Aunty Eiko's international cuisine experience @auntyeiko

on November 13, 2020 04:04

Japan Yokohama

Exchanging food culture is pleasant!Cookpad UK ambassador, Cookpad JP ambassador. I’m a dentist, mother of 2 sons and 2 daughters. Scouts leader. Japan Yokohama 🇯🇵 My Japanese cookpad kitchen: https://cookpad.wasmer.app/kitchen/12470551#share_url