My Family's Oden Hot Pot ,delicious and handy!

Easy Recipes for Beginners Chef.

Whenever you recognize the essentials of cooking, it may be such a re leasing and rewarding experience to create a simply scrumptious meal or baked item. The aromas in your house and also those people's faces who you share it together are priceless. We wish this My Family's Oden Hot Pot dish will undoubtedly offer you a bit of suggestion for you to find yourself being an excellent cook.

  1. Ingredients of My Family's Oden Hot Pot

  2. My Family's Oden Hot Pot step by step

My Family's Oden Hot Pot.

My Family's Oden Hot Pot

Cooking Tips

Being organised is a critical step when planning to prepare a meal for family or friends. This will surely permit you to ensure that each of the components that are vital are represented. Establish each one the non-perishable components and tools outside the day in advance. This will enable you to cook without needing to stress.

You can have My Family's Oden Hot Pot using 22 ingredients and 15 steps. Here is how you achieve that.

Ingredients of My Family's Oden Hot Pot

  1. Prepare of Eggs.
  2. Prepare of Wiener sausages.
  3. Prepare of Chicken wings.
  4. You need of Konnyaku.
  5. Prepare of Daikon radish.
  6. Prepare of Mochi kinchaku.
  7. Prepare of Atsuage.
  8. You need of Meatballs.
  9. It's of Your favorite fish cakes.
  10. You need of Chikuwa.
  11. It's of Hiraten flat fish cakes.
  12. You need of Fried fish cake with burdock root.
  13. Prepare of Tri-coloured fish cake balls.
  14. Prepare of Oden soup.
  15. You need of Water.
  16. Prepare of Usukuchi soy sauce.
  17. Prepare of Sugar.
  18. Prepare of Mirin.
  19. It's of Sake.
  20. Prepare of Salt.
  21. It's of Japanese dashi stock powder sachets.
  22. It's of (to taste)! Love.

My Family's Oden Hot Pot instructions

  1. Boil the eggs and peel the shells..
  2. Slice the daikon radish to 3 cm and round off the edges. Make crisscross incisions on the surface (for the soup to absorb easily)..
  3. Transfer the daikon to a plate and sprinkle water over with your hand. Cover with cling film loosely and microwave for 8 minutes (this process is for parboiling)..
  4. Make rough incisions with a fork on the surface of konnyaku, following "Yusu's" instructions. She's a genius..
  5. Punch the konnyaku surface with your fist (to soften and let it absorb more soup). Do not punch too far though..
  6. Cut the konnyaku like this and blanch quickly (to get rid of its particular smell)..
  7. Make incisions on the chicken wings..
  8. Put the chicken wings under the grill. I like them, so I use a lot..
  9. Brown like this. The excess fat will drip off..
  10. Put all the fish cakes in a colander. There should be a lot..
  11. Pour hot water to drain excess oil. Be careful not to burn yourself!.
  12. Arrange the prepared ingredients in a large pot and add the dashi stock sachets (put the mochi kinchaku in last because it's very soft)..
  13. After 10 minutes, take out the dashi stock sachets. You can use dashi stock powder. In that case, use just one sachet..
  14. After bringing to a boil, reduce the heat to low and simmer slowly for 1 hour. Add the mochi kinchaku just before serving..
  15. Skewered octopus is nice for this hot pot. My children love them when they are tender..

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