My Family's Kansai-style Oden Hot Pot
My Family's Kansai-style Oden Hot Pot

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, my family's kansai-style oden hot pot. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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My Family's Kansai-style Oden Hot Pot is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. My Family's Kansai-style Oden Hot Pot is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook my family's kansai-style oden hot pot using 22 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make My Family's Kansai-style Oden Hot Pot:
  1. Make ready Broth:
  2. Take 2500 ml Water
  3. Prepare 200 ml Sake
  4. Get 1 1/2 tbsp 〇Sardine or bonito dashi stock granules
  5. Get 2 tsp 〇 Kombu tea or kombu based dashi stock granules
  6. Take 120 ml 〇 Usukuchi soy sauce
  7. Make ready 2 tbsp 〇 Soy sauce
  8. Take 100 ml 〇 Mirin
  9. Make ready 1 heaping tablespoon 〇 Sugar
  10. Take Ingredients:
  11. Take 1/2 Daikon radish
  12. Take 6 pieces Atsuage
  13. Get 5 Eggs
  14. Take 6 Drumsticks or chicken wings
  15. Get 2 tubes Chikuwa for the broth
  16. Take 4 Hiraten - oval fish cakes
  17. Take 4 Goboten - fish cakes wrapped around a burdock root
  18. Take 1 Konnyaku
  19. Take 10 Ready-made beef tendon
  20. Get 3 Octopus Legs
  21. Take 6 ☆Wiener sausages
  22. Get 4 ☆Potatoes

How to Make Oden (Japanese Stew/Hot Pot Recipe) おでん 作り方レシピ. Kansai Region - Greater Kansai Area During the cold months, Japanese convenience stores sell oden as bowls of different sizes or as individual ingredients, making it a much-beloved snack or meal all throughout Japan. At Isekai Izakaya Nobu, potatoes are. Oden is a kind of hot pot consisting of daikon, potatoes, eggs, Konbu (kelp), konnyaku, and various fish cakes, simmered in dash based soup stock.

Instructions to make My Family's Kansai-style Oden Hot Pot:
  1. Our family's oden is filled with lots of ingredients, like this.
  2. Round the edges of the daikon radish and score it crosswise.
  3. Peel the potato skins and soak in water.
  4. Pour boiling water over the atsuage to drain excess oil.
  5. Score the konnyaku like this. Cut it however you would like and parboil.
  6. Boil the eggs. Skewer the octopus and sausages. Cut the chikuwa in half.
  7. In a large pot, add the water, sake, and the chicken. Turn on the heat. When it comes to a boil, remove the scum.
  8. Add the 〇 ingredients for the broth. I made the broth to be about 60% of the pot. Add all of the ingredients except the ones marked. It's filled to the brim.
  9. If the broth seems like it's going to overflow, transfer to a separate bowl. This time, I made about 15 ladles full. You can use it later.
  10. Cover lightly with aluminum foil as a lid and simmer for about 40 minutes. There are a lot of ingredients, so make sure the broth doesn't overflow and pay attention to the heat.
  11. While it's simmering, put the potatoes in a small plastic bag and microwave for about 5 minutes. Leave in the bag.
  12. When 40 minutes has passed, add the potatoes, sausage and leftover broth. Boil for another 30 minutes. Cover the potatoes with the hiraten.
  13. Turn off the heat and let the flavors penetrate. In our house, I make it in the morning and we eat it for dinner.

I have never tried the assorted oden ingredients pack as I always had to make a large quantity of oden for my family. Kansai style has a lighter color, slightly sweeter broth with a stronger kombu flavor, and is made with usukuchi (light) soy sauce. Nagoya oden features a version using a hatcho miso-flavored broth and served with a soy dipping sauce. Shizuoka oden has a dark broth colored with black hanpen. Oden is a Japanese hot pot dish in which ingredients are slowly simmered in a soy sauce based soup.

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