For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪
For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, for cold winter days ☆ piping-hot oden hot pot ♪. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook for cold winter days ☆ piping-hot oden hot pot ♪ using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪:
  1. Get 1 … [Oden dashi soup]
  2. Take 1600 ml Water (including water to soak the kombu)
  3. Get 20 cm piece Kombu
  4. Prepare 1 bunch Bonito flakes
  5. Make ready 50 ml ○ Usukuchi soy sauce
  6. Take 2 tbsp each ○ Soy sauce, sake
  7. Make ready 1 tbsp each ○Sugar, mirin
  8. Prepare 1 … [Ingredients]
  9. Make ready 1 Eggs, beef tendons (required), octopus
  10. Make ready 1 Daikon radish, kombu, Mochi kinchaku
  11. Make ready 1 A variety of fish cakes
Instructions to make For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪:
  1. Rehydrate the kombu to soften and tie into knots. Use the soaking water for making dashi soup.
  2. Add water to the Step 1 soaking water and put a piece of kombu for the dashi soup. Bring to the boil and add the bonito flakes. Simmer for 3 to 4 minutes over a low heat and turn off the heat. After the bonito flakes sink to the bottom, pour the dashi stock through a fine sieve.
  3. Boil the eggs and peel the shells.
  4. Cut the octopus into bite sizes and skewer.
  5. You can put the beef tendons and octopus to the dashi stock, but you will need a lot of time to cook through to tenderize. If you want to shorten the cooking time, put in a pressure cooker and cover with the Step 1 dashi stock. Cook for 20 minutes and add to the hot pot.
  6. Slice the daikon into thick rounds and cook in rice water (from the rinsing rice. Or you can use normal water, but it takes a while for it to cook through).
  7. Pour boiled water over the fish cakes to get rid of excess oil. Cut into bite sizes.
  8. Make crisscross incisions on the surface of konyaku and cut into bite sizes. Put in a saucepan with water and bring to a boil. Cook for about 5 minutes to get rid of the bitterness.
  9. [How to make mochi kinchaku] Blanch the aburaage quickly and cut one side to open up. Stuff mochi (about 1/4 of a rice cake for each aburaage) and tie with softened kanpyo bands (you could close the aburaage with toothpicks).
  10. Add all the ingredients except the fish cakes and mochi kinchaku and simmer slowly (for 2 to 3 hours at least). Skim off any scum on the surface.
  11. Add fish cakes and mochi kinchaku and simmer for 10-30 minutes. Serve!

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