Step-by-Step Guide to Prepare Homemade Our favorite Oden Hot Pot

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Super Quick Homemade Our favorite Oden Hot Pot. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Our favorite Oden Hot Pot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Our favorite Oden Hot Pot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can cook Our favorite Oden Hot Pot using 13 ingredients and 9 steps. Here is how you cook it.

Once, I was taught how to get rid of the bitterness of daikon radish. Since then I follow this way. In this recipe, I've noted the preparation of daikon. Use your favorite ingredients in the hot pot. The soup base is slightly concentrated. Change the amount of seasonings to your liking and other ingredients. If you want to sharpen the flavour, add a pinch of salt! Do not boil down the soup! Recipe by Sarami19

Ingredients and spices that need to be Get to make Our favorite Oden Hot Pot:

1. 1/3 Daikon radish
2. 1 Whatever fish cakes you prefer
3. 1 Konnyaku
4. 1 packets Shirataki noodles (bundled and knotted)
5. 10 cm piece Kombu for dashi stock
6. 1 Or kombu tied into knots
7. 1 Hanpen
8. 2 to 3 Beef tendons
9. 1 tbsp and plus ☆Dashi stock granules
10. 1/2 tsp ☆Sugar
11. 30 ml ☆Sake
12. 30 ml Soy sauce
13. 1000 ml Water

Instructions to make to make Our favorite Oden Hot Pot

1. Peel the daikon skins thickly and slice into 2 cm thick rounds. Shave the edges off the daikon slices.
2. Score the surface of konnyaku and cut into 4 pieces. Cut each piece diagonally in half.
3. Add Step 1 to the pot and submerge in water (not listed). Put on the stove and bring to a boil. After bringing to a boil, discard the water and pour in fresh water. Bring back to a boil and repeat this process until the daikon is translucent.
4. Boil water in another pan and add Step 2, shirataki konnyaku and fish cakes. After bringing to the boil and strain the ingredients in a colander.
5. Put the beef tendons in a separate saucepan with water and a little sake (not listed). After bringing to a boil, strain in a colander.
6. Add the water and kombu to the daikon pot and put over heat. Just before boiling, reduce the heat and add Steps 4, 5 and ☆.
7. Cook for 15 minutes without covering with a lid and skim off any scum. Add soy sauce and simmer for more than 20 minutes. Add some water or hot water if necessary.
8. Cut the hanpen into 4 and arrange on top of everything. After simmering for a while, serve! Do not boil the soup while simmering.
9. I like eating this daikon with tororo kombu on top.

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