Simmered Uogashi-age and Chikuwa with Oden Hotpot Touch

• 4 Uogashi-age (fried fish paste rounds)
• 2 Chikuwa
• 300 ml Dashi stock
• 1 tbsp Sake
• 1 tbsp Mirin
• 2 tbsp Soy sauce

1. Halve the chikuwa diagonally.
2. Add the ingredients to a pot and bring to a boil.
3. Add the chikuwa and uogashi-age and simmer about 5-6 minutes.
4. Cover as-is and allow to cool, locking in the flavor.
5. This is uogashi-age.

chikuwa, stock, sake, mirin, soy sauce

Taken from cookpad.com/us/recipes/170449-simmered-uogashi-age-and-chikuwa-with-oden-hotpot-touch (may not work)