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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, for cold winter days ☆ piping-hot oden hot pot ♪. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪ is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪ is something that I’ve loved my entire life.

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

The ingredients needed to make For Cold Winter Days ☆ Piping-hot Oden Hot Pot ♪:
  1. Make ready 1 … [Oden dashi soup]
  2. Get 1600 ml Water (including water to soak the kombu)
  3. Prepare 20 cm piece Kombu
  4. Make ready 1 bunch Bonito flakes
  5. Take 50 ml ○ Usukuchi soy sauce
  6. Prepare 2 tbsp each ○ Soy sauce, sake
  7. Prepare 1 tbsp each ○Sugar, mirin
  8. Get 1 … [Ingredients]
  9. Take 1 Eggs, beef tendons (required), octopus
  10. Take 1 Daikon radish, kombu, Mochi kinchaku
  11. Prepare 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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