Tasty Kansai Style Oden Recipe by cookpad.japan
Tasty Kansai-Style Oden Cooking Instructions 1 Chop the daikon radish into 2-3 cm thick rounds, peel the skin, then make a shallow cut on the surface in a cross pattern. Boil for about 10 minutes. Boil the egg and remove the shell. 2 Pour boiling water over the aburaage, then cut them in half. Cut the omochi in half, stuff each half of aburaage with a piece of mochi, then secure it with a toothpick or tie it with kampyo to make "kinchaku" pouches. 3 Pour boiling water over the satsuma-age, ganmodoki, or any other fried items to remove excess oil. 4 Cut the konnyaku into triangles, and score the surface with a crisscross pattern. 5 Put the dashi stock in a pot, and add the ★ seasoning ingredients, daikon radish, eggs, konnyaku, kombu, and chikuwa. Bring to a boil, then reduce to low heat and simmer for 30 minutes. 6 Add the rest of the ingredients, and simmer for 15-20 minutes on low heat. Add the hanpen. 7 Transfer to serving dishes, and serve with Japanese mustard. 8 If using regular soy sauce, use 1 tablespoon instead. 1 Chop the daikon radish into 2-3 cm thick rounds, peel the skin, then make a shallow cut on the surface in a cross pattern. Boil for about 10 minutes. Boil the egg and remove the shell. 1 Chop the daikon radish into 2-3 cm thick rounds, peel the skin, then make a shallow cut on the surface in a cross pattern. Boil for about 10 minutes. Boil the egg and remove the shell. 2 Pour boiling water over the aburaage, then cut them in half. Cut the omochi in half, stuff each half of aburaage with a piece of mochi, then secure it with a toothpick or tie it with kampyo to make "kinchaku" pouches. 2 Pour boiling water over the aburaage, then cut them in half. Cut the omochi in half, stuff each half of aburaage with a piece of mochi, then secure it with a toothpick or tie it with kampyo to make "kinchaku" pouches. 3 Pour boiling water over the satsuma-age, ganmodoki, or any other fried items to remove excess oil. 3 Pour boiling water over the satsuma-age, ganmodoki, or any other fried items to remove excess oil. 4 Cut the konnyaku into triangles, and score the surface with a crisscross pattern. 4 Cut the konnyaku into triangles, and score the surface with a crisscross pattern. 5 Put the dashi stock in a pot, and add the ★ seasoning ingredients, daikon radish, eggs, konnyaku, kombu, and chikuwa. Bring to a boil, then reduce to low heat and simmer for 30 minutes. 5 Put the dashi stock in a pot, and add the ★ seasoning ingredients, daikon radish, eggs, konnyaku, kombu, and chikuwa. Bring to a boil, then reduce to low heat and simmer for 30 minutes. 6 Add the rest of the ingredients, and simmer for 15-20 minutes on low heat. Add the hanpen. 6 Add the rest of the ingredients, and simmer for 15-20 minutes on low heat. Add the hanpen. 7 Transfer to serving dishes, and serve with Japanese mustard. 7 Transfer to serving dishes, and serve with Japanese mustard. 8 If using regular soy sauce, use 1 tablespoon instead. 8 If using regular soy sauce, use 1 tablespoon instead. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cajun shrimp pasta w/ broccoli Gyro Burgers Gingerbread cookies Homemade Reese's Herb Grilled Chicken Dinner Cajun shrimp pasta w/ broccoli Gyro Burgers Gingerbread cookies Homemade Reese's Herb Grilled Chicken Dinner oven baked blueberry pancake Agedashi Tofu (Pan-fried Tofu in Dashi) Crumbled Tofu (Soboro) Ladybirds Watermelon Cup Cakes . Simply Simmered Komatsuna and Atsuage Cajun shrimp pasta w/ broccoli Edamame in a Cast Iron Pot. Sweet and Salty Atsuage Cheese Bake Easy Mexican Seven Layer Dip Nostalgic Stewed Atsuage oven baked blueberry pancake Agedashi Tofu (Pan-fried Tofu in Dashi) Crumbled Tofu (Soboro) Ladybirds Watermelon Cup Cakes . Simply Simmered Komatsuna and Atsuage Cajun shrimp pasta w/ broccoli Edamame in a Cast Iron Pot. Sweet and Salty Atsuage Cheese Bake Easy Mexican Seven Layer Dip Nostalgic Stewed Atsuage