Oden with Summer Vegetables

Name: Oden with Summer Vegetables
Yield: 2 servings
Cuisine: American
Ingredients: ２ small tomatoes; Half an ear of corn; １ eggplant; pods ４ okra; Half a hanpen （Japanese soft fish cake）; 500 ml dashi soup(kelp 5cm、dried bonito flake 10g) ※Japanese dried soup stock can be used; 1/2 teaspoon salt

Toyohira Health Center, The City of Sapporo @cook_12085468

Tastes great hot or cold!
Other ingredients such as asparagus or broccoli can also be added.

Toyohira Health Center, The City of Sapporo @cook_12085468

Tastes great hot or cold!
Other ingredients such as asparagus or broccoli can also be added.

Saved

Ingredients

2 servings

２ small tomatoes
Halfan ear of corn
１ eggplant
pods４ okra
Halfa hanpen （Japanese soft fish cake）
A few drops of vegetable oil
500 mldashi soup(kelp 5cm、dried bonito flake 10g) ※Japanese dried soup stock can be used
1/2 teaspoonsalt

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Steps

1

Make soup stock using kelp and dried bonito flakes.　（or Dashi no Moto）
2

Remove the heads from the tomatoes and peel them with hot water. Peel the eggplant. (You can leave some of the skin on)
3

Cut the eggplant in half vertically and soak in water. Cut the corn in half.
4

Sprinkle salt (proper quantity) on okra, rub it in, and then rinse it. Cut the hanpen into 4 equal triangles.
5

Put oil on a pan and lightly grill the eggplant.
6

Bring the broth and salt to a boil in a pot, add the corn, and cook for about 10 minutes. Then add the eggplant, tomato, and hanpen. When the water comes to a boil again, reduce the heat to low and cook for another 4-5 minutes, then add okra and cook for another 3 minutes.