Our Family's Oden Hot Pot Made With Delicious Broth
- 300 grams Beef tendons (or chicken wings)
- 4 pieces each Daikon radish, taro root, eggs, konnyaku
- 1 prep by rinsing in boiling water Atsuage, fish cakes (burdock root, gyoza)
- 800 ml Dashi stock (kombu + bonito flakes)
- 400 ml Cooking liquid from simmering the beef tendons (or chicken wings)
- 50 ml each Sake, mirin, usukuchi soy sauce
- 1 tablespoon, 1/2 teaspoon Soy sauce, salt
- Re-hydrate the kombu in plenty of water.
- If you're in a hurry, use hot water.
- Round the edges of the daikon radish slices and make several crisscross incisions on the surfaces.
- Add several grains of rice to the water and cook the sliced daikon until tender.
- Peel the taro root and rub with salt to remove the sliminess.
- Put in a saucepan with water and heat.
- Bring to a boil, then simmer until tender.
- Boil the eggs and peel the shells.
- Rub the konnyaku with salt and make incisions on the surface.
- Rinse the shirataki noodles in boiling water.
- Put the beef tendons and 2 cups of water in a pressure cooker.
- Cook for 10 minutes after the pressure is on and leave to cool.
- Pour hot water over the atsuage.
- Slice the burdock-filled fish cake diagonally.
- Line the earthenware pot with kombu and combine the ingredients and beef tendons with cooking liquid.
- Lay the kombu at the bottom of the pot.
- Add the ingredients, 1/4 cup each of the ingredients, 1 tablespoon of soy sauce, and 1/2 teaspoon of salt.
- After bringing to a boil, evaporate the alcohol content and skim off any scum.
- Cover with a lid and simmer slowly over low heat (45 minutes to 1 hour).
- Add the fish cakes and add more kombu based dashi.
- Cook for another 15-20 minutes.
- It might be better to add the atsuage a little earlier.
- Check and adjust the seasoning if needed with light soy sauce or salt.
- Turn off the heat and leave to cool to let the ingredients absorb the flavour.
- I added squid to the hot pot I made in 2010.
- It gave a great flavour to the soup with the beef tendons.
- You'll be able to eat a lot of collagen if you add chicken wings.
- Add mirin or soy sauce to adjust the seasoning of the soup.
tendons, daikon radish, water, beef tendons, soy sauce, soy sauce
Taken from cookpad.com/us/recipes/168164-our-familys-oden-hot-pot-made-with-delicious-broth (may not work)