My Family's Favorite Oden Recipe

Name: My Family's Favorite Oden Recipe
Yield: 4 servings
Cuisine: American
Ingredients: 2 liter Water; 50 grams Bonito flakes; 2 Kombu (about 7 cm); 70 ml ☆ Sake; 140 ml ☆ Soy sauce; 30 grams ☆ Sugar; 12 cm (3 cm × 4） Daikon radish; 6 Tied konnyaku; 1 to your preference Atsuage, chikuwa, gobo-maki (fish paste sticks with burdock root); 4 Boiled eggs; 1 Hanpen; 6 Beef tendon

cookpad.japan @cookpad_jp

I usually use granulated dashi stock when I don't have time, but this time I decided to make authentic dashi soup using bonito flakes and kombu.

There are no difficult steps. You just need to simmer for about 2 hours for a delicious flavor. If you're busy, prepare the ingredients in the morning, simmer once and turn off the heat, and simmer again in the evening for the flavors to settle in. Strain the dashi soup with a big clean cloth to filter. Add any oden ingredients you prefer. Recipe by shoken mama

I usually use granulated dashi stock when I don't have time, but this time I decided to make authentic dashi soup using bonito flakes and kombu.

cookpad.japan @cookpad_jp

I usually use granulated dashi stock when I don't have time, but this time I decided to make authentic dashi soup using bonito flakes and kombu.

Saved

Ingredients

4 servings

Dashi soup for the oden:
2 literWater
50 gramsBonito flakes
2Kombu (about 7 cm)
70 ml☆ Sake
140 ml☆ Soy sauce
30 grams☆ Sugar
Oden ingredients (of your choice)
12cm (3 cm × 4） Daikon radish
6Tied konnyaku
1to your preference Atsuage, chikuwa, gobo-maki (fish paste sticks with burdock root)
4Boiled eggs
1Hanpen
6Beef tendon

Saved

Steps

1

Boil water in a pot and put the bonito flakes and the kombu to extract the flavor. Strain the dashi soup with a clean cloth.
2

Round the edges of the daikon slices and parboil. Boil the eggs and peel the shells. Boil the konnyaku and the beef tendons separately. Blanch all the ingredients briefly except for the hanpen.
3

Put the ☆ ingredients in Step 2 and pour into an earthenware pot with all the ingredients except for the hanpen. Cover with a lid and simmer over low heat for about 2 hours.
4

Add the hanpen 10 minutes before you eat. Let it simmer for a bit and it's done.
5

Serve with a touch of Japanese mustard if you like.