Oden Stew おでん
Author: Naoko Yoshioka
Recipe type: Main Dish, Beef
Cuisine: Japanese
Serves: 4
Good Morning everyone just started a new weekend. Hope that every had a great week, and looking forward to the weekend. This month I will concentrate on winter season Japanese Recipes. So today’s Japanese Style Recipe is called Oden Stew, this is very tasty and you can have this in any season if you want to. Also very easy to make, once you know how to make this you can try different types of food that you enjoying and try it Oden Style. Enjoy Let’s see what we need to make our Oden Stew, shall we.
Ingredients
- 400g (1/3 middle-size) white radish
- ½ cake devil’s tongue
- 120g beef containing ample sinews
- 1 chikuwa
- 4 cake deep-fried fish paste(satsuma age)
- 4 cake ganmodoki, deep-fried tofu
- 1 cake hanpen white boiled fish cake
- A:
- dashi stock
- 3½ tbsp soy sauce
- 1 tsp salt
- 3 tbsp mirin
- mirin
Instructions
- Cut the white radish into 3㎝ rounds, peel bevel the edges and make a cross-shape incision in the water used for washing rive until half tender, and rinse well in cold water.
- Boil the devil’s tongue briefly, and make a diagonal shallow incision on both sides cut each piece into triangles.
- Plunge the satsuma-age, ganmodoki and chikuwa into boiling water to eliminate excess oil. Cut the chikuwa diagonally into rounds.
- Shell the boiled eggs, cut the beef into 1.5cm pieces.
- Mix all the ingredients of “A” in a pot. Add the white radish and devil’s tongue, and bring to the boil. When it comes to the boil, continue to simmer for 20 min, add the boiled eggs and simmer for 10min, when simmering liquid is reduce, add some more seasoning to the pot.
- Add the chikuwa, beef, satsuma-age, ganmodoki, and hanpen, and simmer for 7-8 min.
- Arrange in a bowl, each diner can spread some mustard paste each ingredients and eat.
Notes
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese CookingRecipes. Thank you..
