Simple Way to Prepare Speedy Tasty Kansai-Style Oden

Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Homemade Tasty Kansai-Style Oden. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Tasty Kansai-Style Oden, 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 Tasty Kansai-Style Oden delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tasty Kansai-Style Oden is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Tasty Kansai-Style Oden using 17 ingredients and 8 steps. Here is how you cook that.

This recipe is a variation of a dish my mother has been making since I was a child. Add your favorite ingredients, such as beef tendons, gobo-maki, or fishcakes. Potatoes, ganmodoki, and fish cakes may break apart if cooked too long, so be sure to add them later. Recipe by Yuuyuu0221

Ingredients and spices that need to be Get to make Tasty Kansai-Style Oden:

1. 8 cm Daikon radish
2. 4 Potatoes
3. 4 Eggs
4. 2 stick Grilled chikuwa
5. 2 Ganmodoki (fried tofu fritters)
6. 1 piece Atsuage
7. 1 Chikuwabu
8. 2 slice Aburaage
9. 2 Mochi
10. 1 Konnyaku
11. 4 Tied kombu
12. 2 Hanpen
13. 1800 ml Dashi stock
14. 3 tbsp Usukuchi soy sauce
15. 2 tbsp ★Mirin
16. 1 tbsp ★Salt
17. 2 tbsp ★Sake

Instructions to make to make Tasty Kansai-Style Oden

1. Chop the daikon radish into 2-3 cm thick rounds, peel the skin, then make a shallow cut on the surface in a cross pattern. Boil for about 10 minutes. Boil the egg and remove the shell.
2. Pour boiling water over the aburaage, then cut them in half. Cut the omochi in half, stuff each half of aburaage with a piece of mochi, then secure it with a toothpick or tie it with kampyo to make "kinchaku" pouches.
3. Pour boiling water over the satsuma-age, ganmodoki, or any other fried items to remove excess oil.
4. Cut the konnyaku into triangles, and score the surface with a crisscross pattern.
5. Put the dashi stock in a pot, and add the ★ seasoning ingredients, daikon radish, eggs, konnyaku, kombu, and chikuwa. Bring to a boil, then reduce to low heat and simmer for 30 minutes.
6. Add the rest of the ingredients, and simmer for 15-20 minutes on low heat. Add the hanpen.
7. Transfer to serving dishes, and serve with Japanese mustard.
8. If using regular soy sauce, use 1 tablespoon instead.

While that is by no means the end all be all guide to cooking easy and quick lunches it is great food for thought. The stark reality is that this will get your own creative juices flowing so you are able to prepare excellent lunches for the family without having to complete too much heavy cooking at the approach.

So that is going to wrap this up with this special food Recipe of Any-night-of-the-week Tasty Kansai-Style Oden. Thank you very much for reading. I am confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!