Our Family's Oden Hot Pot Made With Delicious Broth
Our Family's Oden Hot Pot Made With Delicious Broth

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, our family's oden hot pot made with delicious broth. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Our Family's Oden Hot Pot Made With Delicious Broth is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Our Family's Oden Hot Pot Made With Delicious Broth is something which I’ve loved my whole life. They are fine and they look wonderful.

Our Guest shows off hilarious family photos - Kanpai Kast Highlights. Oden is the perfect way to stay warm during these cold months. Traditional oden starts with a light soy sauce flavored dashi broth and then you add as much of your favorite vegetables, fish cakes, and meats as you want!

To get started with this recipe, we must prepare a few ingredients. You can cook our family's oden hot pot made with delicious broth using 7 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Our Family's Oden Hot Pot Made With Delicious Broth:
  1. Get 300 grams Beef tendons (or chicken wings)
  2. Take 4 pieces each ★Daikon radish, taro root, eggs, konnyaku
  3. Make ready 1 prep by rinsing in boiling water Atsuage, fish cakes (burdock root, gyoza)
  4. Get 800 ml ※Dashi stock (kombu + bonito flakes)
  5. Take 400 ml ※Cooking liquid from simmering the beef tendons (or chicken wings)
  6. Make ready 50 ml each ☆ Sake, mirin, usukuchi soy sauce
  7. Make ready 1 tablespoon, 1/2 teaspoon ☆ Soy sauce, salt

Traditionally, the soup is made with homemade dashi or Japanese soup stock. Dashi is made from scratch with kombu (dried seaweed) and shaved. In our family, everyone loves shabu shabu. For years, The Shabu Shabu House was our Go-To place for special occasions and birthdays.

Instructions to make Our Family's Oden Hot Pot Made With Delicious Broth:
  1. Re-hydrate the kombu in plenty of water. If you're in a hurry, use hot water.
  2. 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.
  3. 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.
  4. Boil the eggs and peel the shells.
  5. Rub the konnyaku with salt and make incisions on the surface. Rinse the shirataki noodles in boiling water.
  6. 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.
  7. Pour hot water over the atsuage. Slice the burdock-filled fish cake diagonally.
  8. 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.
  9. Add the ※ ingredients, 1/4 cup each of the ☆ ingredients, 1 tablespoon of soy sauce, and 1/2 teaspoon of salt.
  10. 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).
  11. 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.
  12. 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.
  13. I added squid to the hot pot I made in 2010. It gave a great flavour to the soup with the beef tendons.
  14. 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.

Oden is a Japanese stew made with hard-boiled eggs, daikon, fish · A healthy, delicious Korean hot pot made with mushrooms! It's vegan and so easy to put. My family's Instant Pot Bone Broth Recipe we made for centuries in Ukraine. My family always made bone broth with beef. And that is what I make these days.

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