Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, tasty kansai-style oden. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Tasty Kansai-Style Oden is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Tasty Kansai-Style Oden is something which I’ve loved my whole life.
Oden has yet to really make its way out of Japan and into mainstream western cuisine, but it is a hearty and delicious hot pot meal very popular in Japan In Japan, Oden seasonings differ by regions, but the two main ones are Kanto and Kansai. The Kanto region refers to Tokyo the six surrounding. Kansai style has a lighter color, slightly sweeter broth with a stronger kombu flavor, and is made with usukuchi (light) soy sauce.
To get started with this recipe, we must prepare a few ingredients. You can have tasty kansai-style oden using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Tasty Kansai-Style Oden:
- Take 8 cm Daikon radish
- Take 4 Potatoes
- Make ready 4 Eggs
- Get 2 stick Grilled chikuwa
- Make ready 2 Ganmodoki (fried tofu fritters)
- Get 1 piece Atsuage
- Make ready 1 Chikuwabu
- Get 2 slice Aburaage
- Take 2 Mochi
- Take 1 Konnyaku
- Take 4 Tied kombu
- Prepare 2 Hanpen
- Take 1800 ml Dashi stock
- Get 3 tbsp Usukuchi soy sauce
- Take 2 tbsp ★Mirin
- Make ready 1 tbsp ★Salt
- Prepare 2 tbsp ★Sake
Oden is one of the staple Japanese boiled cuisine, commonly made with a soup from kelp and Kansai region includes Kyoto, the most popular tourist destination of Japan. Kyoto was the former In general the soup stock is divided into two major categories: Kanto style soup stock made with bonito. Ozoni is a special soup enjoyed on the morning of New Year's Day, made from a combination of miso paste, dashi soup stock, root vegetables, and (perhaps most importantly) mochi rice cakes. The precise recipe for ozoni varies by region, and this recipe is for ozoni most commonly enjoyed in the Kansai.
Instructions to make Tasty Kansai-Style Oden:
- 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.
- 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.
- Pour boiling water over the satsuma-age, ganmodoki, or any other fried items to remove excess oil.
- Cut the konnyaku into triangles, and score the surface with a crisscross pattern.
- 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.
- Add the rest of the ingredients, and simmer for 15-20 minutes on low heat. Add the hanpen.
- Transfer to serving dishes, and serve with Japanese mustard.
- If using regular soy sauce, use 1 tablespoon instead.
Learn how to make Oden, a Japanese-style hot pot dish, with this simple recipe for a warm and tasty winter dish. Oden is a Japanese hot pot dish in which ingredients are slowly simmered in a soy sauce based soup. It's typically considered a winter dish in Japan and usually appears around September or. Kansai Region - Greater Kansai Area Japanese Oden Daikon Steak. Often seen in many food anime, daikon radish has recently found its way into Western supermarkets - but how to cook with daikon remains somewhat elusive!
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