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

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, my family's kansai-style oden hot pot. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

My Family's Kansai-style Oden Hot Pot is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. My Family's Kansai-style Oden Hot Pot is something which I have loved my whole life.

To get started with this recipe, we must 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 can achieve it.

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

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