oden -おでん-

when the winter is just around the corner,
this is the time for this dish.

just like "Bollito misto" in Italia,
or "Pot-au-Feu" in France.
we have "ODEN" here in Japan.

prepare all the ingredients separately.

for daikon
-white raddish or mooli, simmer well with small piece of kombu seaweed.
d0251646_23304621.jpg


for konnyaku
-kind of japanese potato starch cake which has 0 kal but load of fiber-,
score the cakes very finely,then cook for few mins with boiling water.
d0251646_23491251.jpg
d0251646_23492546.jpg


there are many kinds of fish based and tofu based cakes for this dish.
d0251646_23504549.jpg


usualy we have beef sinewy meat called すじ肉.
this time i made chiken meat balls with japanese harb to have oden lighter in taste.
d0251646_002820.jpg

potato starch, soy, chiken mince, chopped skin of chiken for juiciness, chopped shiso leaves, a pinch of salt and a dash of sake.
shape them into small balls and boil in a light seasoned soup.
d0251646_031911.jpg


put all the prepared ingredients into a big pot.
add some dashi soup stock with a bit of soy, and sake.
simmer them with very low heat for at least 30-40mins.
serve with japanese hot mastard or english mastard.
d0251646_074436.jpg

[PR]
by kihilala | 2011-09-05 00:08 | japanese


small tips for your everyday cooking!


by kihilala

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